Wild Duck with Root Vegetable Purée, Walnuts, Celery and Grapes

Preparation info
  • Serves


    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

You can use any type of wild duck – mallard, widgeon or teal, although as teal are smaller you would need two per person. I normally use mallard and I find that because of their diet the skin can have a quite fishy taste, so I remove it before serving.


  • 4 whole wild ducks
  • Vegetable oil
  • 1 garlic clove
  • 1 bay leaf


Ask your butcher to remove the legs and rear part of the back from the ducks, reserving the breasts on the crown for roasting. Get him to leave the legs intact but chop the back into smallish pieces for the stock/sauce needed to start this recipe.

Colour the legs and chopped pieces of back in the vegetable oil in a heavy-based pan. Add the garlic, bay, thyme, vegetable trimmings and pep