Duck: Mallard Satays recipe

For complete recipe info go to our website: mdc4.mdc.mo.gov Grilling outdoors is always a great idea during the warmer months in, and somehow it just seems right to combine outdoor cooking with a wild recipe. So today, were cooking up sassafras mallard satays with thai dipping sauce, using two ingredients that you can find in Missouris outdoors. This recipe takes a little advance preparation, because you have to soak sticks of sassafras wood in water overnight to use on the charcoal in the grill. Now for the recipe itself: cut four mallard breasts into 3/4-inch strips. Mix together soy sauce, red wine, crushed garlic, grated fresh ginger and lime juice, add the strips of duck meat, and marinate at least one hour. Next, well make the dipping sauce for the meat. Heat 2 tablespoons of vegetable oil in a small saucepan. Add chopped garlic, and a small fresh chopped chili pepper and cook for 5 to 10 seconds. Then add water, soy sauce, brown sugar, lime juice, and a third cup of 100% peanut butter, crunchy style is best. Cook this mixture until its thickened. Fill one side of a kettle-style barbecue grill with a generous amount of charcoal briquettes and top them with the sticks of sassafras wood. Thread the duck meat on skewers, and place them on the opposite side of the grill from the charcoal for indirect heat. Cook the meat until its just pink in the middle. Be sure not to overcook it! Youll want to serve the duck breast hot with the dipping sauce either warm or at room ...



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