Mallard with beetroot, spruce & juniper sauce

This a wonderful autumnal dish with classic flavours working well together. Mallard is one of my favourite game birds to cook: its flavour is far superior to farmed duck and it’s a good size to cook with. The deep flavour of the meat allows for robust flavours to be paired with it, hence the barbecue and mushroom used in the dish, both heavy on umami. The beetroots add a balance of sweetness that really allows the meat to shine.

I hope you enjoy this dish as much as I do.