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I went ahead and picked a couple of fat mallards the other day and I need a good recipe for getting these birds edible. Any good crock-pot recipes maybe?

Ah Ceom' ah man, don't embarrass ur daddy like that wit sum talk about a crock pot. boy I thought I taught you better den dat. you bess brown dem bitches in a black iron pot wit some onion and what not, then add you some seasoning and add a little stock to dat and cook on a low/med heat for a few hours. oh and don't forget to "COOK SOME RICE"

Trip wrote:I went ahead and picked a couple of fat mallards the other day and I need a good recipe for getting these birds edible. Any good crock-pot recipes maybe?

You can also stuff them mofos with ANYTHING that you can get in'em ( onions , garlic, apples , sausage , shrooms etc ) inject'em with some creole butter . Loosen the skin and shake generously with you favorite shake ( under the skin ) then slide bacon under the skin all over the breast . Throw that mofo on the smoker low and slow fer a while and it'll make you do some prehistoric sh1t when you start in on it . Last one I did it never made it in the house , me and one other dude cleaned the bones with it sittin on the smoker .

Inject them with Cajun Injector creole butter, rub them down with Zatarains cajun seasoning, put on broiler pan breast up, bake for 50 minutes at 350 degrees, they will be slightly medium, DO NOT OVERCOOK. Make Uncle Ben's Wild Rice and some sauted asparagus for sides. When you get through you will be able to read a newspaper with what is left.

Here's a receipe that was Mr. Jimmy Riddell's. It is easy and tastes good.

Take two plucked mallards, salt and pepper inside and out, stuff with onions, apples, celery. Tie up and wrap each in bacon. Plase in corning ware dish breast down, add a cup of vinegar from an empty jar of sweet pickles. Add a cup of Italian dressing and enough water to raise the level half way up the side of the duck. Bake at 350 until the drumstick moves easily. I would think you could do the same in crock pot and come out just as good.