The latest “R&D” trip that Hot Man Joppie took was to Thirsty’s Lodge in Groton, SD.  Tim Thurston, the owner, took me and my buddies on a guided duck hunt which was quite successful.  Tim served mallard one night that was amazing, and shared his recipe here for y’all to enjoy!  If you’d like to know about hunting game birds in South Dakota, contact Tim at

Getcha the following:

  • one quacker plucked,full body,we’re talking corn fed mallard
  • place in roasting pan breast down
  • 3 cloves of garlic or 2 spoons minced
  • 2 onions quartered
  • 3 long carrots unshaved and halved
  • 3 taters halved unshaved
  • one beef bouillon cube
  • one green apple half or whole, place in body cavity
  • fill pan with water a little over half way up the ducks body
  • add 2 pieces of bacon on top of the duck’s back
  • half teaspoon black pepper
  • half teaspoon oregano
  • one glass of cherry wine 

cook 220-250 deg for 3-4 hours

Tim Thurston says:

best eaten warm or hot,don’t fonder(that means dont eat so fast your toe nails curl up).  garlic,onion,apple,are optinal but adds boo coo flavors.  skins on tators and carrots contain alot of vitamins and flavor just get the dirt off.