Grilled Mallard Duck

Grilled Mallard Duck
3.4 from 31 ratings
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Ahhhh, my favorite time of year is here. It’s officially Fall. The temp is dropping, soon the leaves will be too after that magnificent color change. All of this revelry in the season got me thinking of some sort of fall themed recipe. It took some doing but I finally came up with the Grilled Mallard Duck.
Servings
4
servings
Ingredients
  • 1/4 medium yellow onion, cut into large chunks
  • 1/2 cubanelle peppers
  • 4 cloves garlic, peeled
  • 4 leaves cilantro, washed
  • 2 ajices dulces, (latin sweet peppers)
  • 1 leave of culantro (optional)
  • 1/4 plum tomatoes, cored and cut into chunks
  • 4 ounce guava paste
  • 1/2 cup guava juice
  • 1 ounce red wine
  • 2 tablespoon honey
  • 1/4 teaspoon salt
  • 4 semi boneless quail
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 2 teaspoon hoisin sauce
  • 2 teaspoon brown sugar
  • sofrito
Directions
  1. Put everything in the food processor until smooth.
  2. Cut the guava paste in diced, and mix all ingredients and simmer in low temperature for about 15 minutes.
  3. Mix together all marinade ingredients in a small bowl. Coat with mixture, cover and marinate in refrigerator overnight. Let Mallard Duck to reach room temperature before grilling. Preheat grill for medium-high temperature. Place Mallard Duck onto grill skin side down. Cook for 5-7 minutes, turn and cook for an additional 5-7 minutes. Remove and serve You can accompanied this recipe with Guava Sauce
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