Same Day Mallards

Same Day Mallards
Sent in by Lloyd Barnhart.

~ fresh, skinned mallard breasts
~ butter for searing and frying
~ good sour dough rye bread, toasted

Rinse breasts well and pat dry.

Melt a good amount of butter in a skillet over medium heat.

Add the meat and sear on both sides in the hot butter.

Remove to cutting board and slice Ľ” thick on the bias (as London broil).

Heat more butter in the skillet and flash fry the slices to medium rare only.

Season with salt, pepper and/or garlic salt.

Serve on buttered rye toast points.