Timber 2 Table - Teriyaki Lime Glazed Mallard

This sweet, salty, and tangy glaze is the perfect addition to grilled mallard ducks

Teriyaki Lime Glazed Mallard

30 Min

Prep Time

25 Min

Cook Time





There isn't much better in the waterfowl world than a fat, Midwestern mallard: one that has fed his way from cornfield to cornfield on his way down the flyway. To breast and skin such a duck should be punishable by law. Take the time to pluck them and cook them whole. You'll be glad you did.

Brush the glaze over the duck several times as it grills.


1 whole mallard (or whatever your favorite) duck, plucked, skin on

Salt and pepper to taste


2 garlic cloves, minced

2 scallions, thinly sliced on the diagonal, mostly the white section

3/4 cup teriyaki sauce

1/2 cup soy sauce

1/3 cup honey

1/4 cup brown sugar

2 tablespoons sesame oil

Juice from 4 limes (about 1/2 cup, squeezed lime halves reserved)

Zest from 1 lime

Cooking Instructions

Set your Traeger Grill to 350 degrees. Mince the garlic and thinly slice the scallions.

Mince fresh garlic for the glaze.

Salt and pepper the duck well. Stuff 5 to 6 squeezed lime halves into the cavity. Brush the duck all over with the glaze.

Stuff the cavity with the squeezed lime halves.