Teriyaki Mallard on the Pellet Grill

A Wild Twist on a Backyard Favorite

There’s something about a mallard that just hits different. Maybe it’s the way they lock up and float into the spread on a crisp South Dakota morning, wings cupped, feet down, like they’re coming in for Sunday brunch. Or maybe it’s that glint of green when the sunlight catches just right — nature’s version of high-gloss paint. Whatever it is, the mallard isn’t just a trophy bird — it’s the steak of the sky. And if you’re still stuck thinking duck tastes like liver-flavored leather, this recipe is about to change your world.

This is my go-to for introducing folks to wild duck — especially the ones who’ve been burned by dry, overcooked, or over-sauced birds in the past. Teriyaki Mallard on the Pellet Grill is tender, rich, and downright impressive. It eats like a filet mignon, has just the right kick of flavor, and the best part? It lets the duck shine — not hide behind bacon or cream cheese (we love poppers too, but this is next level).

So grab a couple of mallards, fire up that Pellet Grill, crack a cold one, and let’s make something that’ll leave even your pickiest guests wondering when duck season opens again.

🦆 What You’ll Need:

• 2 mallard breasts (skin-on or off — your call)

• Cold water & kosher salt (for the brine)

• Teriyaki marinade (store-bought is fine, homemade if you’re feeling fancy)

• Traeger Coffee Rub (this stuff is like duck magic dust)

• Traeger Everything Rub (optional, but adds a great back-end flavor layer)

• 2–3 ice-cold beers (non-negotiable — for the chef, not the duck)

🔥 How to Make It:

1. Rinse & Inspect.

Start by rinsing your duck breasts under cold water. Get in there and check for any sneaky BBs — a cracked tooth will kill the vibe real quick. Trim off any silver skin, leftover feathers, or mystery bits. You’re treating this like a high-end steak, because that’s exactly what it is.

2. Brine Time.

Drop the breasts into a bowl of cold water with a hearty pinch of salt. Brine for at least 2 hours, or overnight if you’re playing the long game. This step pulls out blood and any "wild" flavors, leaving your meat juicy, mellow, and grill-ready.

3. Score for Glory.

Once brined, pat the duck dry and make shallow crosshatch cuts across the top of the breast. Not too deep — just enough to let the marinade soak in and to give it that steakhouse-style sear that makes people think you went to culinary school on the side.

4. Marinate in Teriyaki.

Toss the scored duck into a bowl or bag with your teriyaki marinade. Let it soak for at least 2 hours, longer if you’re distracted by fire pit duties or swapping hunting stories. The sweet/savory balance in teriyaki complements the richness of mallard without covering it up.

5. Get That Pellet Grill Rippin’.

Fire up your Pellet Grill and set it to 350°F. Let it come to temp while the duck finishes marinating. The anticipation is half the fun.

6. Rub-a-Dub-Duck.

Pull the duck from the marinade and pat off the excess. Now hit the top side with Traeger Coffee Rub — the smoky, earthy notes pair like bourbon and a cold evening. If you're feeling extra, sprinkle the underside with the Everything Rub to round it out.

7. Grill to Perfection.

Place the breasts directly on the grill grates and close the lid. Cook until the internal temp hits 130–135°F for that perfect medium rare. This usually takes about 25–30 minutes, but don't grill by time — grill by temp. Duck cooked past medium is a sin we don't speak of.

8. Rest, Slice, Repeat.

Let the duck rest for a few minutes (or don’t, we won’t judge), then slice it on the bias across the grain. The crosshatch makes every slice look like you meant to go pro. Serve it hot, preferably while standing around the grill with a beer in one hand and a duck call in the other.

🔥 Pro Tips & Add-Ons:

• Serve with grilled veggies, wild rice, or crispy potatoes. Or just eat it standing over the cutting board like a caveman.

• Leftovers? Toss thin slices on a toasted hoagie roll with a little mayo and greens. Cold teriyaki duck sandwich = next-level lunch.

• Feeling extra fancy? Sprinkle with toasted sesame seeds or chopped green onions right before serving. Makes it look like you really knew what you were doing.

Final Thoughts:

Duck doesn’t have to be scary. When treated right — brined, marinated, and grilled with care — it’s one of the best things you’ll pull from the wild and put on your plate. Teriyaki Mallard on the Pellet Grill is proof that good things happen when you mix a little patience, a good rub, and a cold beer.

Give it a shot, tag us in your cook, and let us know how it turned out. Bonus points if you’ve got a good hunting story to go with it.