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6
Easy
By Keith Floyd
Published 1988
Old grouse and partridge can be cooked the same way.
Spread the vegetables over the bottom of a deep roasting tin large enough to hold 3 mallards.
Brown the birds evenly, one at a time, in a large frying pan with the olive oil and then place on top of the vegetables in the roasting tin. Pour off any oil remaining in the frying pan and de-glaze with the port. Add the redcurrant jelly to dissolve, and pour over the mallards. Finally add the