Name: Mallard & pear
Yield: Serves 2
Cuisine: British
Ingredients: 2 sprigs of fresh thyme; 50 g butter; 1 whole mallard; 100 ml pear vinegar; 1 fresh bay leaf; 1 garlic clove, peeled; 40 g sugar; 20 g water; 1 carrot, peeled and chopped; 1 tsp juniper berries; wings, neck and legs of the mallard; 4 shallots, peeled and chopped; 100 ml chicken stock; 30 ml dry cider; 5 g salt; 1 pear, not peeled; 2 tsps elderberries; 10 ml elderberry balsamic

Preparation info

Serves
2

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

I’m always excited when the hunting season starts – it’s my favourite season. The colours, the produce: everything inspires me at this time of the year. The time and patience to reach a wild animal is so important that when you have it back in the kitchen you want to respect even more. It’s an homage, taking us back to what we used to be: hunters, fishermen, gatherers, foragers. It allows us to understand and respect nature.