Huckleberry Teriyaki Mallard Recipe

Prepare Mallard

Pat the mallard breasts dry with paper towels. If using whole halves, score the skin lightly in a crosshatch pattern without cutting into the meat to help render fat. Lightly season both sides with 1/2 teaspoon of black pepper.

Make Marinade

In a bowl, combine soy sauce, mirin, sake, brown sugar, grated ginger, minced garlic, sesame oil, and 3 ounces fresh huckleberries. Mash the huckleberries lightly with the back of a spoon or a fork to release juices. Whisk until sugar begins to dissolve and mixture is uniform.

Marinate

Place the mallard pieces in a shallow dish or zip-top bag. Pour 3/4 of the marinade over the meat (reserve the rest for glazing and finishing). Ensure the meat is coated; refrigerate for 1 to 2 hours (up to 4 hours). Turn once halfway through. Remove mallard from fridge 20 minutes before cooking to take off chill.

Reduce Reserved Marinade

Pour the reserved marinade into a small saucepan. Add 2 tablespoons huckleberry preserves. Bring to a gentle simmer over medium-low heat, stirring and pressing any loose berry bits. Simmer 3–4 minutes to meld flavors.

Thicken Glaze

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering marinade/berry mixture. Continue to simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust seasoning (add a pinch of salt or a little extra sugar if needed). Keep warm on very low heat.

Sear Mallard (Skin Side First)

Heat a heavy skillet (cast iron preferred) over medium-high until hot. No additional oil is required if the mallard has skin with fat; if using lean breasts without skin, add 1 teaspoon neutral oil. Place mallard skin-side down and press briefly with a spatula for even contact. Sear 4–6 minutes until skin is well-browned and fat has rendered. Reduce heat to medium.

Finish Cooking

Flip the mallard and cook 3–5 minutes for medium-rare to medium (internal temperature 135–145°F / 57–63°C). Thicker pieces or whole halves may need 6–8 minutes after flipping. In the last 1–2 minutes of cooking, brush the warm huckleberry teriyaki glaze over the top of the breasts repeatedly to build a shiny coating and allow glaze to caramelize slightly. Remove mallard to a cutting board and tent loosely with foil. Rest 6–8 minutes before slicing to let juices redistribute.

Slice the rested mallard breasts thinly against the grain. Arrange slices over warmed rice or on a bed of microgreens/arugula.

Spoon additional warm huckleberry teriyaki glaze over the slices. Scatter thinly sliced scallions and toasted sesame seeds on top. Serve with lemon or lime wedges to squeeze over (optional).

Suggested accompaniments: steamed bok choy or sautéed sugar snap peas tossed with a splash of soy and sesame oil.