[Big D]

My bride was spending the night with our two daughters, so it was a chance to cook up a Mallard whom I invited for dinner.
So easy I'm almost embarrassed to tell you.

Breast out the bird, and marinate the breasts in "Soy Vay", a bottled marinade, available in any decent grocery store. I marinated them for about 5 hours, and put them on the grill and cooked them rare (some may want medium rare, but nothing more). Wild rice, a Stouffer's Spinach Souffle and red wine. I was a happy boy!