Pan-Roast Wild Duck with Citrus Forcement, Poached Elder Berries, Spiced Carrot Purée and Traditional Yorkshire Sauce

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Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THE WILD DUCK OR MALLARD IS IN ABUNDANCE IN EARLY SEPTEMBER, A VERY MUCH-LIKED, MIDDLE-GROUND GAME BIRD WHICH IS NOT TOO STRONG IN FLAVOUR. BUNCHES OF ELDERBERRIES FROM HEAVY-HANGING ROADSIDE BUSHES AND THE CITRUS UNDERTONES OF THE FORCEMEAT AND THE YORKSHIRE SAUCE, GIVE SIMILAR FLAVOURS TO THE SEVENTIES CLASSIC ‘DUCK À L’ORANGE’.

Ingredients

  • 2 oven-ready wild ducks
  • 50 g butter
  • seasoning

    Method

    Preheat the oven to 180°C/gas mark 4. Place the whole ducks in a roasting tray. Rub a little butter over the breast of the bird, season and roast for approximately 35-40 minutes.

    To Make the Forcemeat

    First fry the shallot in a little oil until soft, then add the grated rind of half of one lemon and one orange to the sausagemeat together with the chopped sage, breadcrumbs and beaten egg. Combine together, season to taste and place into a 25cm loaf tin. Cook in the oven for 30 minutes, then turn out.

    To Make the Yorkshire Sauce

    Peel the remainder of the orange, remove the white pith and discard. Cut the zest into julienne strips and place in a saucepan with the red wine and redcurrant jelly. Juice the orange and add to the pan, reducing the liquid to a syrupy consistency.

    To Make the Carrot Purée

    Peel and slice the carrots, then place in a pan with a little milk. Cook until very soft, then drain, season the carrots and blitz in a food processor to pureé consistency. Finish with the mixed spice.