Mallard Duck Breasts with Pomegranate Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

Pomegranates and wet (fresh) walnuts appear in November and combine beautifully in a sauce for wild duck.


  • 2 mallard ducks
  • 2 small onions, unpeeled and sliced
  • 2 carrots, chopped


Carefully remove the breasts from the ducks and set aside. Remove the legs with the thighs, cut off the wings and chop the carcases. Place all the pieces of duck except the breasts in a heavy saucepan, add the vegetables and half the oil and sauté over high heat for about 15-20 minutes, or until the duck and vegetables are nicely browned. Add the wine and boil until it has evaporated. Add the t