Mound City Wild Duck and Grits



  • 4-6 Mallards aized breasts (8-12 filets) mallard size
  • 1 onion large
  • 1 bell pepper
  • 2 ribs celery
  • 3 carrots
  • 1 tbsp garlic minced
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp rosemary leaves
  • 2 cups flour
  • 1 cup oil
  • 2 tbsp kosher salt
  • 2 tbsp black pepper course
  • 1 dash Tabasco
  • 1 half bottle red wine
  • 2 cups mushrooms chopped
  • 2 cups stock water is okay



  • Follow instructions for Basic Grits


  • Preheat oven to 300
  • Cut each filet into 4-5 chunks and season liberally with salt and pepper, 1 teaspoon of each- let stand for 1 hr if you can wait. 
  • Chop the onions, celery, bell pepper and carrots into similar size pieces.
  • dredge duck chunks in flour
  • In a large skillet or dutch oven that has a lid and is big enough to hold everything, heat half the oil hot! Brown the duck chunks quickly in 2 batches. Use the balance of the oil or more if needed.
    Remove them from the skillet into a bowl. (they should be raw in the middle) 
  • Immediately put chopped vegetables and garlic into the skillet the ducks were removed from, add thyme, rosemary, marjoram, Tabasco, 1 tablespoon salt and of pepper. Sauté until onion starts to become translucent (10-15 min). Add duck chunks and mushrooms then put in a half a bottle of red table wine and enough stock/water to barely cover the duck.
  • Bring the pot back to a boil then cover with a lid and put the skillet or dutch oven in the oven and cook for 2 hours at 300.
  • Serve over grits.
    It’s also great over rice, mashed potatoes, toasted french bread or by itself!