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6 Mallard (or other species) breasts


1/2 cup apple cider vinegar                                 2 Tbs. Dale’s Steak Sauce

1/2 cup cooking oil                                             1/2 tsp. basil

1 Tbs. prepared mustard                                     1/2 tsp. garlic salt

1 Tbs. Worchestershire sauce


Fillet breast meat from ducks.  Marinate meat in marinade overnight, making sure both sides are coated with marinade.  Wrap a strip of thin sliced bacon around each piece of meat and pin with a tooth pick.  Grill over medium high heat until cooked to medium to medium-well doneness.  It is very important not to overcook to well done, as meat will become strong tasting.





2 Duck breasts (4 pieces--preferably mallards)

2 large bunches of green onions, chopped

1 1/2 cups small unpeeled shrimp                     2 ea. 6 oz. cans of tomato paste

1/2 cup butter                                                 1 ea. 16 oz. can of tomatoes

1/2 cup bacon drippings (or peanut oil)              1 tsp. oregano  

3/4 to 1 cup all purpose flour                             1/2 tsp. cayenne pepper

3-4 cloves minced garlic                                    2 tsp. MSG

3 large bell peppers                                           1 tsp. seasoned salt

2 cups chopped celery                                       1 tsp. black pepper

2 cups chopped onion                                        1 tsp. parsley flakes

1 Tbs. File’ powder                                             1/2 tsp. thyme


Place ducks in sauce pan, cover with water, and simmer until tender (approx. 1 hour).  Remove ducks and cut into bite size pieces and reserve broth.  Peel shrimp and boil heads and peels in 2 quarts of water for 30 minutes; strain through cheese cloth and reserve broth.  Melt butter and bacon drippings (or oil) in a heavy skillet over medium high heat. Stirring constantly, add the flour and brown until the color of an old copper penny. (Be careful as this roux is often called Cajun Napalm and can cause serious burns)  Reduce heat to medium and add garlic, bell peppers, celery, and chopped onions to the roux and stir until the vegetables become soft.  Allow the roux and vegetables to cool down some and add tomato paste and undrained tomatoes (coarsely chop the tomatoes) and stir well.  Add equal amounts of duck and shrimp broth until consistency is that of a thick stew.  Add the remaining seasonings and simmer covered for at least one hour.  Add duck 45 minutes before serving and shrimp 15 minutes before serving.  Add additional stock to maintain thick consistency.  About 10 minutes before serving add 1 Tbs. file’ powder and stir well.  Serve over hot cooked rice.                                            


Submitted by Dudley A. White, Supervising Wildlife Biologist, District I (Retired)

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