Mallard With Cranberries
|Olive oil||1⁄2 Cup (8 tbs)|
|Red wine||3⁄4 Cup (12 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Mallards||4 Pound (2 Birds 2 Lb Each)|
|Flour||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cranberry relish||2 Cup (32 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Cranberry juice||1 Cup (16 tbs) (Or Additional Water, If Needed)|
|Dried cranberries||1⁄3 Cup (5.33 tbs)|
1. Take a bowl, mix all the marinade ingredients, transfer equal halves into 2 self-sealing large plastic bags. Add mallards, after removing visible fat, one each in each of the bag and secure the tops. Allow to marinate for 2 hours, keeping on tray at room temperature. Turn bag twice for even marinating.
2. Take out after 2 hours, drain excessive marinade and quarter the ducks. Dust with flour and keep aside.
3. Add butter to a heavy skillet and melt on medium to high heat. Add marinated ducks and sauté for 4 minutes, turning halfway through for even browning.
4. Take a bowl, add water, cloves, cinnamon sticks and cranberry relish and stir together. Transfer to pan, lower the heat to medium to low and simmer, covering partially, for half an hour for ducks to turn tender. Add water or cranberry juice if mixture turns dry.
5. Transfer to a warm serving dish, top with dried cranberries and allow drippings to drizzle on the mallards.
6. Serve immediately.