Name: Mallard with Barley
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 2 teaspoons redcurrant jelly; 300 ml/½ pint red wine; 300 ml/½ pint defatted home-made duck or chicken stock; 2 leeks, white part only, finely chopped; 200 g/7 oz pearl barley; 1 garlic clove, crushed; 6–12 dried morels; 2 teaspoons Chinese five-spice powder; 90 g/3½ oz unsalted butter; 15 g/½ oz dried trompettes de la mort; 2 teaspoons olive oil; 2 teaspoons hazelnut oil; 3 mallards

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