Grilled Mallard Duck

Grilled Mallard Duck
Conrad Condado Plaza

Grilled Mallard Duck with Guava Sauce

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.

4
Servings
Deliver Ingredients

Ingredients

Sofrito

  • 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

Guava Sauce

  • 4 Ounces Guava paste
  • 1/2 Cup Guava juice
  • 1 Ounce red wine
  • 2 Tablespoons honey
  • 1/4 Teaspoon salt

Grilled Mallard Duck

  • 4 semi boneless quail
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon dry mustard
  • 2 Teaspoons hoisin sauce
  • 2 Teaspoons brown sugar
  • sofrito

Directions

Sofrito

Put everything in the food processor until smooth. 

Guava Sauce

Cut the guava paste in diced, and mix all ingredients and simmer in low temperature for about 15 minutes.

Grilled Mallard Duck

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
 

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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