How to Spatchcock a Mallard Breast for the Perfect Game-Day Recipe
Are you looking for a unique and delicious way to prepare mallard breast for your next game-day feast? Look no further than spatchcocking, a method of butterflying the breast and grilling it to perfection. Follow these simple steps for succulent, tender mallard breast that will impress your guests and have them coming back for seconds.
- 1 mallard breast
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- To spatchcock the mallard breast, start by placing it on a cutting board with the breast side down. Using a sharp knife, carefully cut along one side of the backbone to remove it. Repeat on the other side of the backbone to remove it completely. Discard the backbone or save it for making stock.
- Flip the mallard breast over and press down on the breastbone to flatten it. This will help the breast cook evenly and quickly.
- In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, and thyme. Rub the mixture evenly over the mallard breast on both sides.
- Preheat a grill to medium-high heat. Place the mallard breast on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. Be sure to rotate the breast a quarter turn halfway through cooking on each side to create beautiful grill marks.
- Remove the mallard breast from the grill and let it rest for 5 minutes before slicing and serving. Enjoy your perfectly spatchcocked mallard breast with your favorite game-day sides and dipping sauces.
With its unique flavor and tender texture, spatchcocked mallard breast is sure to be a hit at your next game-day gathering. So why not give it a try and impress your friends and family with this delicious recipe?
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