Church Decoy Company

My favorite recipe for mallards or any puddle duck is to breast them out and soak them in salt water overnight in the fridge. Rinse them off and soak them in Italian dressing overnight in the fridge the second night and then cut them into decent size cubes, wrap in bacon and place on the grill (not over direct heat). Cook them slow and baste with BBQ sauce. A mallard breast serves two. Good eatin. dc