Best Way Mallards
~ 2 whole mallards, skin on (I am not using the ones without skin)
~ 2 apples
~ 2 medium onions
~ 1/2 cup water or wine
~ 1 can cream of mushroom soup
~ 1 can cream of celery soup
~ 2 bay leaves
~ garlic salt
~ black pepper
~ lemon pepper seasoning
~ long grain wild rice
Cut an apple and onion in half and stuff them into one of the ducks. Repeat process with other duck.
Place them in a crockpot and season liberally with the garlic salt and pepper. Season to taste with the lemon pepper.
In a bowl, mix the water and soups together. Pour mixture over the ducks.
Add the bay leaves and cover.
Cook on low 6 – 8 hours or until meat starts separating from the breast plate. Remove.
Strain the juices into a sauce pan and thicken with flour or corn starch for gravy.
Remove the meat from the bones and discard the apples, onions and bay leaves.
Serve over long grain wild rice with the gravy on top.