Herb-Roasted Wild Mallard with Orange-Honey Glaze

By Connie Markham

This recipe appeared in the Wisconsin Waterfowl Association’s November 2026 eNewsletter. 

There’s nothing quite like a successful day in the duck blind with my trusty hunting partner, Jade, by my side. As an avid duck hunter, I believe one of the best ways to celebrate the hunt is by turning a freshly harvested mallard into a delicious meal. This Herb-Roasted Wild Mallard with Orange-Honey Glaze, served with wild rice, seasonal roasted vegetables, and cranberry sauce, is the perfect combination of savory and sweet. It’s a wonderful way to bring fall harvest flavors to your table.

Happy hunting and happy cooking!

Connie & Jade

Ingredients

For the duck

• 1 whole wild mallard, plucked and cleaned
• 2 tablespoons olive oil or melted butter
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 orange, quartered
• 1 small onion, quartered
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika

For the orange-honey glaze

• ¼ cup fresh orange juice
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter
• 1 teaspoon Dijon mustard

Instructions

1. Prepare the mallard. Preheat the oven to 425°F. Pat the duck completely dry with paper towels. Rub the skin with olive oil, salt, pepper, smoked paprika, and minced garlic.
2. Add aromatics. Place the orange quarters, onion, rosemary, and thyme loosely inside the cavity. Position the duck breast-side up on a rack in a roasting pan.
3. Roast the duck. Roast for approximately 25–40 minutes, depending on the size of the mallard. Use a meat thermometer to monitor doneness rather than relying on time alone.
4. Prepare the glaze. While the duck roasts, combine orange juice, honey, balsamic vinegar, and Dijon mustard in a small saucepan. Simmer over medium-low heat for 5–7 minutes until slightly thickened. Whisk in butter.
5. Glaze and finish. Brush the mallard with the orange-honey glaze during the final 5–10 minutes of roasting, reserving some glaze for serving.
6. Rest and serve. Remove the duck from the oven and allow it to rest for 10 minutes before carving. Drizzle with the remaining glaze and garnish with fresh rosemary and orange slices.

Serving suggestions

Serve your roasted mallard with wild rice pilaf, garlic-roasted potatoes, or seasonal roasted vegetables. A side of cranberry sauce also pairs beautifully with the orange glaze.

Wild game cooking tip: Wild mallards are considerably leaner than farm-raised ducks. Avoid prolonged roasting, and consider cooking the legs separately at a lower temperature for more tender results.