Braised Mallard with Black Peas

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

You could make this dish with any of the wild duck family except perhaps teal, which are quite delicate and better given a brief roasting. Black peas, often called maple peas or carlings, are a bit of a rarity and generally only found up North. If you are struggling to find them, a good alternative would be whole dried green peas.


  • 80 g black peas (maple peas or carlings), soaked overnight in cold water
  • salt and freshly ground black pepper
  • 2


Rinse the black peas and put them into a pan of lightly salted fresh water. Bring to the boil and simmer for an hour or so until tender, then drain in a colander.

Halve the mallards lengthways through the backbone and breast and set aside.

Heat the butter in a heavy-based saucepan and gently cook the onion with the juniper and thyme for 2-3 minutes until soft. Stir in the flour