Sassafras-Marinated Mallard Satays | Missouri Department of Conservation

Ingredients

• 4 mallard breasts
• 4 cloves garlic, crushed
• ½ c. soy sauce
• 2 T. grated fresh ginger
• ½ c. red wine
• Juice of 1 lime
• Sassafras wood
• 2 tsp. vegetable oil
• 1/4 c. soy sauce
• 4 cloves garlic, chopped
• 1 tsp. brown sugar
• 1 c. water
• 1 small fresh chili pepper, chopped
• 1/3 c. peanut butter (crunchy is best)