Mallard with Bourbon Butter Sauce

OK, this recipe comes with a warning.  Pay attention.  Anytime you add alcohol to a hot pan, there’s gonna be fire.  While I know that making fire is a fun, it’s also dangerous.  Just to be extra safe, cook this one outdoors.  The ducks can be grilled, broiled or pan-seared…just don’t overcook them.

Mallard with Bourbon Butter Sauce


  • 4 mallards split in half
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil

Bourbon Butter Sauce

  • 1/4 cup butter
  • 1/4 cup onion minced
  • 2 garlic cloves minced
  • 2 teaspoons fresh rosemary leaves minced
  • 3 tablespoons bourbon
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • pinch brown sugar
  • dash Tabasco


  • Combine kosher salt, pepper and sugar and rub over ducks. Heat oil in a large skillet over medium-high heat and place ducks, breast side down, in skillet. Cook until browned, flip over and continue cooking until medium-rare, about another 4 minutes. For medium-rare, internal temperature at the breast is about 130 – 135 degrees. Arrange on plates and spoon sauce over.

Bourbon Butter Sauce Instructions

  • Melt butter in a medium skillet over medium heat. Add onion, garlic and rosemary and cook until onions are translucent. Remove pan from heat and away from any flames. Stir in remaining ingredients. Return to heat and simmer for 4 – 5 minutes.

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