In former times country folk used to bake small game birds wrapped in clay over the ashes of their fires. Today you can achieve the same effect with a chicken brick. You can cook grouse this way as well.
Soak your chicken brick for several hours in cold water.
Stuff the mallard with a knob of butter, the liver and half an apple to keep the bird moist. Lay the bacon over the breast and put the bird in the clay pot. Spoon over the wine and cover. Place in a cold oven and turn the temperature control to
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