Mallard in a Clay Pot

Preparation info

  • Difficulty

    Easy

  • Serves

    1

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

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.

Ingredients

  • 1 mallard, drawn, liver reserved
  • Butter
  • ½ apple
  • 1 rasher fat bacon
  • 2 tablespoons red wine

Method

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 gas mark 5, 375°F (190°C). Cook for 50 minutes. Serve with fried breadcrumbs, watercress and wafer-thin fried potatoes.