What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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I have some mallard breasts, still on the breast bone, that I would like to try and roast in the oven. They don't have the skin on. Most of the recipes I see for roast duck call for a very long cooking time, 2-3 hours. I have a recipe that I would like to try. Any thoughts or tips?
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broil on high heat for a 4-5 minutes then turn and cook for a few more minutes...
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