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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My Mother cold packed mallards in 1/2 gallon canning jars. We cooked 6 mallards in a copper boiler with onion, celery, salt and pepper, and all spice balls. We boiled them for two hours. We boiled the jars in a canning container. With large mallards we had to cut the legs off to get them in the jars. We added one mallard per jar and then filled the jar 2/3 to 3/4 full with the broth and added a whole all spice ball. Sealed the lids and stored them in the basement. We had mallard once a week, generally with dumpling, noodles (Homemade of course) or new potatos. We had mallard once a week all year. Ned S the young 82 yr old.
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sounds awesome, but weren't they a little spicy?
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