Name: Wild Duck with Cider and Apples
Yield: Serves 6
Ingredients: 1½ lb/675 g apples – a mixture of eating, such as Cox’s, and cooking apples – peeled, cored and sliced; Salt and freshly ground black pepper; 1 pint/570 ml dry cider; ¼ pint/140 ml double cream; 2 wild duck (mallard), approximately 2 lb/900 g each; 2 small onions, skinned, and 1 apple, halved, to stuff the ducks; 1 tbsp sunflower oil; 3 oz/84 g butter; 2 medium onions, skinned and thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can, if you wish, leave the cream out of this recipe, to make it a fairly low-calorie dish. But I think it is much nicer with the cream! Serve with a purée of celeriac and crunchy stir-fried cabbage, both of which complement the wild duck and apples particularly well.

Ingredients

2 wild duck (mallard), approximately 2 lb/900 g each
2

Method

Stuff each duck with a whole skinned onion and half an apple. Heat the butter and oil together in a heavy casserole, and brown the ducks well, all over. Take them out of the casserole and keep them warm. Add the onions to the casserole and sauté for about 5 minutes, stirring occasionally to prevent them sticking. Add the apples. Season with salt and pepper, and stir in the cider. Return the mal

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Wild Duck with Cider and Apples

Ingredients

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