Red-Wine Mallard with Buttered Greens

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.