Just came across this, which I had clipped from a Hunting and Fishing mag
(don't remember which one). I think it's several years old.

Chef Camilla Comins of South Africa's fabled Tendele Lodge has perfected a
duck recipe that can be used with any puddle duck species.

Ingredients:

4 plucked Mallards
1 cup chicken stock
cornstarch
3 Tbs sugar
3 Tbs fresh-squeezed orange juice
2 Tbs Grand Marnier
2 tsp grated orange rind
3 Tbs red wine vinegar

Fillet duck breasts from the bone, leaving the skin on. Place breasts on a
tray and bake at 500° F for 7 to 10 minutes or until medium rare. Thinly
slice breasts diagonally.

Prepare sauce by caramelizing sugar, then adding vinegar, orange juice,
Grand Marnier and grated orange rind. Keep over heat and add the chicken
stock and thicken with cornstarch. Reduce slightly, then spoon over the
sliced duck and serve with red cabbage, snap peas and wild rice. Serves
four.

I'll try this with the next duck I get. I'll probably use the dark meat,
too.

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