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.
Moderators: Indaswamp, brassass
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.
- Posts: 8760
- Joined: Sat Jan 22, 2005 10:16 pm
- Location: Amarillo, Tx
sounds awesome, but weren't they a little spicy?
Texas, It's still America down here...
- Posts: 91
- Joined: Sun Oct 31, 2010 3:31 pm
Return to Duck Recipes & Tips for all Cooking
Who is online
Users browsing this forum: No registered users and 6 guests