Mallard makes a perfect dish for two, as each one weighs around 1 kg each. When you purchase them be sure to cook them as soon as possible, as I have found from experience that they go off very quickly, so check them when you buy them. Orange works very well with wild duck and in February Seville oranges are at their best, I add a little cointreau to intensify the flavour of the orange.
2 portions
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Mallard:
- 1x1kg mallard
- 2 rosemary sprigs
- 1 garlic clove
- 1 Seville orange
- 1 tbsp maple syrup
- maldon salt and freshly ground Pepper
Orange Sauce:
- 1 Seville orange, sliced and cut into quarters
- juice of 1 orange
- 2 tbsp caster sugar
- 2 tbsp cointreau
- 1 tbps brandy
- 1 tsp Dijon mustard
To Serve:
- Roast Root Vegetables (recipe follows)
- Garlic and Ginger Brussel Sprouts (recipe follows)
Method:
Mallard: Preheat an oven to 200ÑC. Wash and dry the mallard skin and carcase with kitchen paper, prick the skin all over with a small sharp knife, season the skin with a little salt and pepper rubbing it into the skin and place the mallard on an oven tray. In a bowl mix the juice of the orange and maple syrup together, Pour this over the mallard rubbing it into the skin. Place the orange skin, garlic clove and rosemary sprig into the cavity. Remove the rosemary leaves from the other sprig and sprinkle them over the mallard. Pour a little water into the oven tray and place it into the centre of a hot oven. Cook for 30-40 minutes, glazing it with the juices once or twice. When it is ready the skin should be golden brown. Remove the mallard from the oven and cover it with foil. Allow it to rest in a warm place for 10-15 minutes before serving.
Sauce: Place the caster sugar, cointreau, brandy and Dijon mustard in a saucepan and mix them together with a wooden spoon. Place the saucepan over a high heat and bring it to the boil then reduce the heat to a strong simmer. Add the orange slices to the pan and leave it simmer for 10-12 minutes until the oranges are glazed and you have a sticky pouring consistency sauce. Keep warm until ready to serve.
To Serve: Place the mallard on a chopping board and remove the legs and breasts from the carcase (you may wish to keep the carcase to prepare a stock). Slice each breasts into 5 even pieces. Pour the orange sauce on one side of each plate. Lay the breasts out on the sauce in a fan like manner. Place the Duck leg on the sauce beside the breasts. Serve with "Roast Root
Vegetables" (recipe follows) and "Garlic and Ginger Brussel Sprouts" (recipe follows).
Roast Root Vegetables
2 portions
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Root Vegetables:
- 1 small-medium sweet potato, washed and scrubbed, cut into 5 cm wedges
- 1 small roasting potato, washed and cut into 5cm wedges
- 2 large Jerusalem artichokes or 4 small, washed and scrubbed and cut in half or small ones left whole
- 3 tbsp olive oil
- maldon salt and freshly ground pepper
Method:
To Roast: Preheat an oven to 250ÑC. Place all the vegetables in a roasting pan with the olive oil and season them generously with the salt and pepper, place them in the preheated oven. Leave the vegetables to cook for 15 minutes, then turn them and reduce the temperature to 200Ñc and leave them to cook for 30 minutes, turning them once again after 15 minutes. The vegetables should be crisp and dark golden brown. Keep warm until ready to serve. Place the mallard in the oven with the vegetables in the final 30 minutes.
Garlic and Ginger Brussel Sprouts
2 portions
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Brussel Sprouts:
- 16-20 small brussel sprouts, washed, trimmed and small cross cut into the bottoms
- 1 1/2 tbsp butter
- 1 small garlic clove, peeled and finely chopped
- 1 tsp ginger, peeled and finely chopped
- maldon salt and freshly ground pepper
Method:
Brussel Sprouts: Bring a saucepan of water to the boil. Place the brussel sprouts in the boiling water and allow them to simmer for 5-8 minutes until just tender. Drain them and set aside.
Melt the butter in a saucepan over a moderate heat and add the garlic and ginger and cook them for 1 minute. Increase the heat slightly and add the brussel sprouts to the pan, toss them well with the garlic and ginger so that they are well coated. Season with a little salt and pepper. Serve or keep warm until ready to serve.
The International Food Database
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