Name: Pan-Roast Wild Duck with Citrus Forcement, Poached Elder Berries, Spiced Carrot Purée and Traditional Yorkshire Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Main course - Serves four
Ingredients: 200 g pork sausagemeat; 4 shallots, finely chopped; a little milk; 6 carrots; 200 ml red wine; 2 tsp mixed spice; a little oil for frying; a splash of rapeseed oil; 75 g elderberries; 100 g redcurrant jelly; zest of ½ orange; juice of one orange; 75 ml veal jus; grated zest of ½ lemon; grated zest of ½ orange; 1 tsp sage, chopped; 50 g soft breadcrumbs; 50 g butter; 1 egg; 2 oven-ready wild ducks

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr 30

Appears in

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