Mallards with Sweet Onion Compote

Mallard, or wild duck, are completely different from commercially bred ducks. They have much darker, gamier flesh and are less fatty. Although they are not an economical buy, I snap them up whenever I see them in shops because they taste so good. For a meal over the Christmas season when there aren’t too many of you, mallard make a real treat. I usually serve duck with brown rice and a crisp green vegetable; or for this dish a simple green salad is good.