Mallard

[Sway]

Morning,

Have been given four big mallard breasts by a chap at work.

I'm used to butcher Gressingham Duck (normally roasted, but have done a reasonable crispy duck) - however I understand that wild mallard is quite different to cook due to much less fat?

What would you recommend to do these justice?

[Mobile Chicane]

I'd treat them as pigeon breasts, and pan-fry them in a knob of goose fat, slice and serve pink on a salad of baby leaves with a few fried bacon lardons over.

However since this is duck and crying out for orange, mandarins are in season. I'd peel a few segments to add to the salad, and juice a load more to deglaze the pan and reduce to make a sauce.

[calibrax]

Mobile Chicane said:

I'd treat them as pigeon breasts, and pan-fry them in a knob of goose fat, slice and serve pink on a salad of baby leaves with a few fried bacon lardons over.

However since this is duck and crying out for orange, mandarins are in season. I'd peel a few segments to add to the salad, and juice a load more to deglaze the pan and reduce to make a sauce.

MC, your suggestions never fail to make my mouth water! Sadly I don't have any duck in the house or I'd be looking to make that today!

[Mobile Chicane]

Well, there's that can of suurstromming which needs eating if you can get your ass over here...

[TeeRev]

Wild mallard is a lovely bird with great flavour but does have to be basted well, her's one I did a little while ago. Served with a smoked bacon and Madeira sauce, celeriac dauphinoise, sweet potato fondant and green beans. Sorry, no money shot but trust me, it was pink and tender.