United States · Texas · Fayette

Anas platyrhynchos

June: Hatchlings appear. Females with ducklings begin foraging.

Photo Hunting Cooking

Mallard hunting popular among waterfowl enthusiasts Meat valued for tender taste and aroma Feathers used for arrows and decoration

Inhabits freshwater bodies and wetlands Mostly active in morning and evening hours Feeds on plant and small animal matter

Hunting with decoy ducks Use of calls and lures Shooting from blinds near water bodies at dawn and dusk

Choose quiet and concealed spots Consider wind direction for camouflage Best hunting times are early morning and late evening

Place the game in a cool area immediately after the shot Quick processing to preserve meat quality Feathers suitable for crafts and decorations

Breast: Frying, roasting
Thigh: Braising, frying
Wings: Frying, roasting

Herb-Roasted Mallard (Roasting)
Fragrant dish with rosemary and thyme

1. Rub the bird with salt, pepper, and herbs.
2. Roast at 180°C for about 1 hour.
3. Serve with vegetable side dish.

Braised Mallard with Onions and Carrots (Braising)
Meat becomes tender and juicy

1. Brown meat pieces with onions.
2. Add carrots, spices, and some broth.
3. Simmer on low heat for 1–1.5 hours.