- Ingredients Information
- Nutritional Information
Wild mallards sourced from local shoots, dressed and oven ready. Game is wild, natural, low in fat and is one of the healthiest meats around.
|As a guide we recommen that this product provides||Per 100g|
of which saturates
of which sugars
Supplied Fresh in Season 1st September- 31st January- Keep in Refrigerator until date shown, suitable to freeze.
Supplied Frozen out of Season- Keep in the freezer until date shown on pack.
As game birds are wild and lean, you need to add fats when cooking.
Pre heat oven to 180c
Place mallard on baking tray and rub plenty of salt into the skin ( This helps to tenderise)
Cook in the centre of the oven for 35-40 minutes, basting with juices regularly
Leave to rest for 10-15 minutes before serving.
Roast Wild Duck
- 1 1/2 pound Wild Mallard Duck
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Pepper
- 1 Onion Sliced
- 1 Celery Stalk
- 1 Carrot
- 3 Juniper Berries
- 2 Bacon Slices
- 1/2 Cups Dry White Wine
1. Rinse the duck in cold water well and pat dry with paper towels.
2. Dredge the surface and body cavity with salt and pepper
3. Preheat the oven to 232c.
4. Fill the duck cavity with onion, celery, carrot, and juniper berries.
5. Secure the skin of neck to back, with poultry pin.
6. Fold wing tips under body, to secure wings close to it.
7. Using the poultry pins, close body cavity.
8. Tightly tie the duck with twine, and tie the ends of legs together.
9. Arrange the duck on the rack in shallow roasting pan.
10. Secure bacon slices across top; baste with wine.
11. Place the roasting pan in the oven and roast for 30 minutes, basting frequently with wine, roast for more time if well done duck is desired.
12. Remove the ducks from oven and remove poultry pins and twine.
13. Slice the duck into serving-size pieces, and place over platter.
14) Serve hot with desired sauce.
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