Grilled Mallard Duck
4 semi boneless quail
1 teaspoon smoked paprika
1 teaspoon dry mustard
2 teaspoon hoisin sauce
2 teaspoon brown sugar
Sofrito (see recipe below)
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
Put everything in the food processor until smooth.
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
4 ounces Guava paste
½ cup guava juice
1 ounce red wine
2 tablespoon honey
¼ teaspoon salt
Cut the guava paste in diced, and mix all ingredients and simmer in low temperature for about 15 minutes.