Roast Wild Duck with Swiss Chard, Apples, Rosemary and Bacon

Name: Roast Wild Duck with Swiss Chard, Apples, Rosemary and Bacon
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: salt and black pepper; salt and black pepper; 50ml (1 ¾fl oz) sherry vinegar; 1 shallot, peeled and sliced; 100ml (3½fl oz) chicken stock; 100ml (3½fl oz) dry sherry; 12 thin slices of pancetta or similar fatty bacon; 1kg (2lb 4oz) Swiss chard, trimmed and cut into ribbons without separating leaf and stalk; 6 sprigs of rosemary; 12 thin slices of pancetta or similar fatty bacon; 3 Bramley or similar cooking apples; 2 teaspoons golden caster sugar, plus a few pinches extra; 1 tablespoon olive oil; 3 Bramley or similar cooking apples; 3 mallards; 3 bay leaves; 100g (3½oz) butter; 1 lemon, half cut into slices, half squeezed; 6 garlic cloves, peeled and lightly crushed

Preparation info

Serves
Six

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

A bit complicated, but the flavours work well.

Ingredients

3 mallards
1 lemon, half cut into slices, half squeezed
6 garlic cloves, peeled and lightly crushed

Europe
United Kingdom
Main course
September
Gluten-free
England

Method

Preheat the oven to 220°C (425°F, Gas Mark 7).

Season the clean and dry interiors of each duck with salt and pepper, a slice of lemon, a couple of garlic cloves and a bay leaf. Smear half the butter over the duck breasts and cover with the rosemary and pancetta. Fix with two lo