Smoked Mallards




  • 2-4 whole dressed mallards, DO NOT REMOVE SKIN
  • Cajun Injector Roasted Garlic Marinade
  • KONRIKO® Creole Seasoning
  • STEENS Pure Cane Syrup 


  • Indoor or Outdoor Smoker
  • Deluxe Cajun Injector 


Inject 1/2 oz. of marinade into each breast. Season outside of mallards with KONRIKO Creole Seasoning generously. Place the mallards (belly side up) in a water smoker with apple, hickory wood chips or TABASCO® Wood Chips. Smoke for 1 hour. Baste or pour STEENS Pure Cane Syrup on mallard breasts while cooking. Smoke the mallards for an additional 2 to 2-1/2 hours. Serves 6 to 8.

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