Pot Roast Mallard

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About

Old grouse and partridge can be cooked the same way.


  • 1 medium swede, diced
  • 2 lb (1 kg) carrots, diced


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