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 stock, orange juice, rosemary and thyme and season to taste with salt and pepper. Cover with aluminium foil.
Take the mallards from the oven and split each in two, removing as much of the carcass as possible while still keeping the shape of the half-bird. Serve on to hot plates with generous quantities of the vegetables and cooking liquor.
© 1988 Keith Floyd estate. All rights reserved.