🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Easy
By Ben Tish
Published 2019
Mallard is a fantastic and versatile game meat: all the sweetness of duck with added depth as it’s wild. We dry-age our mallard for five days in hay and herbs to intensify the flavour even further.
Mallard season is also my favourite time of year, autumn. With an abundance of mushrooms, vegetables and greens, there is no shortage of great pairings: we’ve paired the mallard with earthy roast, and pickled, beetroot.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe