Name: Red-Wine Mallard with Buttered Greens
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 juniper berries, lightly crushed (optional); 1 carrot, roughly chopped; 1 onion, roughly chopped; ½ leek, roughly chopped; Cooking oil; 1 bay leaf; Fresh thyme sprig; 150 ml (5 fl oz) Chicken Stock or alternative; 750 g (1½ lb) Spring greens, stalked and shredded 1 cm (½ in) thick; 300 ml (10 fl oz) Veal or Beef Jus/Gravy or alternative; Salt and pepper; 2–3 tablespoons water; 1 bottle of red wine; A knob of butter; 2 mallard, legs removed

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Mallard is a wild duck which is in season between September and the end of January. It is the largest of the wild duck family, feeding two people per bird. Other wild ‘ducks’ in the same family are wigeon and teal. You may have to order mallard in advance from your butcher.

This recipe can be made using an ‘oven-roast’ duck, but the cooking times will be longer.