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Wild Mallard Duck

Deliciously strong - but not gamey flavour
Our Price: £10.50
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The largest of the Wild Ducks with a strong - but not gamey flavour.

A full distinctive flavour

Our Mallard Ducks - when in Season - are leaner due to living in the wild - but lose nothing in terms delivering a full distinctive flavour, together with that very special golden, crispy skin.

Less fat

Wild Mallards have less fat than their farm-raised cousins making them a healthy option for roasting or stewing.

One Mallard will serve two people comfortably

Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Wild Mallard Duck

​May contain lead shot.

Season : September 1st to January 31st​​​​​

Product Code:
Z710

Wild Mallard Duck

The largest of the Wild Ducks with a strong - but not gamey flavour.

A full distinctive flavour

Our Mallard Ducks - when in Season - are leaner due to living in the wild - but lose nothing in terms delivering a full distinctive flavour, together with that very special golden, crispy skin.

Less fat

Wild Mallards have less fat than their farm-raised cousins making them a healthy option for roasting or stewing.

One Mallard will serve two people comfortably

Do have a look at out How to Cook/Related Recipes Tab for some great ways to prepare your Wild Mallard Duck

​May contain lead shot.

Season : September 1st to January 31st​​​​​

Wild Mallard Duck

INGREDIENTS: Wild Mallard Duck

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Wild Mallard Duck

Roast

Season the skin with salt and pepper then cover with rashers of Streaky Bacon.  

Roast at 230°c/450°f  Gas Mark 8 for 10 mins.  

Remove Bacon, reduce heat to 200°c/400°f Gas Mark 6 and roast for another 30 -35 mins depending on the size  

Rest for 10 -15 mins before serving  

Can also be Pot Roasted or Braised

Wild Mallard Duck

Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover duck in a rich, luxurious supper dish Easily halved - Gluten-free
Preparation/Cooking time 60 mins 
Slow-cooked Duck Legs make for an indulgent Ragu. Leftover shredded Roast Duck would work equally as well as the Duck Legs.
Preparation/Cooking time 25 mins
This Pasta dish is absolutely delicious, and the perfect way of using up leftover Duck. Served with Orange, Prunes and Walnuts on top. Enjoy!
Preparation time 15 mins : Cooking time 5 mins
Duck Fried Rice is a fantastic way to use leftover Duck. Feel free to play with this recipe for Duck Fried Rice: Use Goose, or any other leftover Meat. Shredded Venison, Chicken, Pheasant, you name it. You can also adjust the amounts in the ingredients, too, to suit your taste. Making Fried rice should be fun, stress free and above all, easy.
Preparation/Cooking time 45 mins
A superb staple lunch or supper dish - so simple to assemble
Preparation time 5 mins : Cooking time 15 mins.
A quick Duck Pasta recipe featuring umami flavours using leftover Duck Fat and flavoured with Rosemary and Lemon. Topped with leftover Roast Duck Slices and Cheese.
Preparation / Cooking time 1 hr
The best Cottage Pies and Shepherd’s Pies are made with leftover roast Meat, not Mince. In fact, the whole purpose of these Pies was to eke out the leftovers.
Preparation / Cooking time 40 mins
Philippa Davis’ Grouse Stroganoff gets leftover Game out of the freezer and onto the table. If you don’t have any Grouse left, Partridge or Pheasant work just as well. Remember, the Meat on two Grouse or two Partridge is the equivalent of one Pheasant. Serve with a sprinkle of Paprika and extra Parsley on top. Delicious with Rice or Pasta like Tagliatelle.

Wild Mallard Duck

Product Code:
Z710