Broiled Wild Mallard Duck
|Prepared french dressing||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Grated orange peel||2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
Split duck up backbone with poultry shears.
Place breast side down on meat cutting board and break down breast bones by pressing with another board or by pounding gently with a meat tenderizing mallet.
Mix the sauce ingredients together and use it to baste the duck liberally.
Insert the duck in a hinged wire grill and broil over hot coals until done to taste (about 10 to 15 minutes each side, according to taste), basting it at least once more while cooking.
Divide duck at breastbone into two portions and serve.