• Two 2 lb. Mallard ducks (oven ready)
  • salt and pepper
  • 4 Tbsp. soy sauce
  • 1/2 cup oil
  • 1/2 stick butter
  • 1/2 lemon


Cut the ducks lengthwise in halves and wash under running water. Pat dry and sprinkle with
salt and pepper. Smother them with 4 Tbsp. soy sauce and set aside for 30 minutes.In a skillet large enough to hold the 4 duck halves, heat the oil well and brown ducks for 5 minutes on both sides. Have the sides up when you generously cover with butter bits and put into 475 degree F. oven for 15 minutes.Baste with the drippings about every 5 minutes. The results should be medium to medium rate.

Sprinkle with lemon and serve.

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Submitted 6/13/05.
Source: Fran Hopper's Idaho Cooking
Submitted By: Pat McCoy
Roast Mallard Duckling Sun Valley