Wild Duck (generally Mallard)

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


Enough for 2

It used to be said that a wild duck should do no more than ‘see the fire’ but that the fire should be very hot. They were always served very underdone. Mrs Glasse says that ‘10 minutes at a very quick fire will do them, but if you love them well done, a quarter of an hour’.

On the whole, they are now generally liked