Name: Pot Roast Mallard
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 10 fl oz (300 ml) chicken or game stock; Juice of 2 oranges; 2 tablespoons redcurrant jelly; Salt and black pepper; fresh rosemary and thyme; 2 lb (1 kg) carrots, diced; 2 lb (1 kg) parsnips, diced; 1 medium swede, diced; 1 tablespoon olive oil; 2 glasses port; 1 large onion, finely chopped; 3 mallards, dressed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

About

Old grouse and partridge can be cooked the same way.

Ingredients

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

Method

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

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Pot Roast Mallard

Ingredients

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