Name: Mallard & cabbage
Yield: Serves 4
Ingredients: Green Split Peas, to serve; 1½ teaspoons soft light brown sugar; 2 tablespoons red wine vinegar; 1 red cabbage, cored and finely sliced; 2 mallards, at room temperature, giblets removed; 6 cloves; 12 plump pitted no-soak prunes (and a couple to eat while cooking), roughly chopped; 1 bay leaf; flaked sea salt and black pepper; 70 g butter, at room temperature; juice of 1 orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is one of my favourite dishes. I received a few inflamed letters for parading it on television but not in the accompanying book What to Eat Now; it had been jammed into the series at the last minute, when the fine Italian paper was already rushing through the spinning printers. Well, here it is now. I’m happy to see that mallards are appearing more commonly in good butchers and some more adventurous supermarket branches. During the shooting seaso