Name: Mallard with pineapple and pak choi
Yield: Serves 4
Ingredients: 1 small ripe pineapple; sunflower oil; 1 dried bay leaf; 2 teaspoons cornflour mixed with 2 teaspoons cold water; ½ teaspoon very finely chopped fresh red chilli; caster sugar; 2 garlic cloves, peeled; 100 ml chicken or veal stock; 2 mallards (about 2 kg each); 1 tablespoon five-spice powder; 3-4 limes; ½ teaspoon finely chopped fresh ginger; 1 tablespoon coarse rock salt; duck or goose fat; 8 baby pak choi; 2 garlic cloves, peeled and finely chopped; 1 tablespoon juniper berries; 1 tablespoon fresh thyme leaves; 1 tablespoon cayenne pepper; salt and freshly ground black pepper; 1 tablespoon caster sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Mallards, being wild, are very lean. This is a very successful way to prepare them. The initial idea came from Jane Grigson’s pairing of mallard and pineapple, then was further inspired by a Japanese chef who worked with me at Fulham Road.

Ingredients

2 mallards (about 2 kg each)
duck or goose fat
8

Main course
Gluten-free
Winter

Method

First make the spiced salt. Put all the dry ingredients in a mortar and pound to a fine powder. Add the garlic and continue pounding to mix it in thoroughly.

Remove the wishbone and parson’s nose from the ducks. Cut off the legs. Leave the breasts on the carcass and set them aside in the fridge. Rub the spiced salt into the duck legs, then cover and leave in the fridge overnight.

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