Wild duck with parsnips and sauerkraut gravy

Hunted during the autumn and winter, wild duck come in several guises, each with similar body shape and flavour, but a large variation in size. This recipe uses mallard, one of which will provide one generous serving or two smaller servings. Served with both mashed and roasted parsnips and a thick sauerkraut gravy, this delectable dish makes an ideal meal on a cold night.