Name: Roast mallard, braised Savoy cabbage & bread sauce
Yield: Serves 4
Cuisine: British
Ingredients: 60 g fresh breadcrumbs; salt and fresh ground pepper; 1 onion, peeled and finely sliced; 150 g quality smoked bacon; 2 medium-sized carrots, peeled; 150 ml dry white wine; salt and pepper; 1 bay leaf; 1 whole Savoy cabbage; 1 tbsp double cream; 2 springs fresh thyme; 1 small onion studded with 3 cloves; 50 g duck fat or lard; 2 cloves garlic; 30 g unsalted butter; 250 ml fresh chicken stock; 1 tsp English mustard; 3 tablespoons of vegetable oil; chopped parsley; 2 wild mallards; 300 ml milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Mallard is one of the nine species of duck that can be legally shot in the UK. The season runs from the 1st of September through to the 20th of February each year. It is impossible to guarantee that mallard are truly wild because some are farm-reared before being released into the wild. I find the best time to buy them is in November and December, when they have had some time to feed on wild foods. Their meat is a deep red colour and tastes stronger than a traditional farmed duck. They are