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6
Medium
By Kit Chapman
Published 1995
The day before cooking, remove the mallard breasts with a small, sharp knife. Place them, skin-side down, on a chopping board and remove the layer of fat, as if skinning a piece of fish. Place the breasts in a bowl, add the oils and spice, mix well, cover with clingfilm and refrigerate until required. Remove from the refrigerator at least an hour before cooking. (Use the chopped-up carcasses to