Mallard with Barley

Wild Mushrooms and a Red Wine Sauce

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 3 mallards
  • 2 teaspoons hazelnut oil
  • 2 teaspoons olive o

Method

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