Wash and seperate both mallard breasts.
Slice lengthwise into strips aproxamately 1/2" > 3/4" thick.
Marrinate overnight in 5Alive OJ.
Remove from marrinade,pat dry with paper towel and roll in freshly grated ginger,blackpeper spread on a plate.
Thread onto skewers in an overlaping "S" fassion.
Grill on HI and lightly base with a 50/50 mix of coconut oil and maple syrup until MED RARE.
My first impression of this simple recipe was; " tastes like beef?!"
Pares well with scaloped potatoes & carrots in a cream of celery soup base (add only 1/2 the milk)dill and geen onion.
Slice lengthwise into strips aproxamately 1/2" > 3/4" thick.
Marrinate overnight in 5Alive OJ.
Remove from marrinade,pat dry with paper towel and roll in freshly grated ginger,blackpeper spread on a plate.
Thread onto skewers in an overlaping "S" fassion.
Grill on HI and lightly base with a 50/50 mix of coconut oil and maple syrup until MED RARE.
My first impression of this simple recipe was; " tastes like beef?!"
Pares well with scaloped potatoes & carrots in a cream of celery soup base (add only 1/2 the milk)dill and geen onion.
