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Wild Mallard Duck

Wild Mallard Duck

Wild Mallard Duck

Deliciously strong - but not gamey flavour
Our Price: £8.98
Stock Status: Sold Out
Sorry, this item is Out of Stock

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

Related Recipes - click title for full recipes
Roast Mallard with Port and Marmalade Sauce
Preparation / Cooking time 60 mins
Sunday roast with a difference! This easy dish mixes the flavour of Wild Duck with savoury Bacon and sweet Orange - delicious!
Roasted Breast, Leg, Pumpkin Soup & Roasted Chestnuts
Preparation / Cooking time 5 hours 30 minutes
12 hours chilling
Robert Thompson''s recipe comprises deep, rootsy flavours of Chestnut and Pumpkin with rich Duck and crunchy Panko breadcrumbs.
Game Terrine
Preparation time overnight
Cooking time 2 hrs
Use whatever Game you can get for this tasty recipe. It requires a little work, but the results are well worth the effort
Wild Duck with Grapes and Radicchio
Preparation time 30 mins
Cooking time 20 mins
Jacob Kenedy''s Wild Duck recipe is an easy introduction to cooking with Game. Serve as an alternative to your standard Sunday roast.
Honey-Glazed Mallard, Confit Leg, Turnips & Cavolo Nero
Preparation time 3 hrs
Cooking time 30 mins
Stunning recipe -t he Crowns coloured before roasting then glazed with Honey, Star Anise and Juniper. The Legs are cooked confit served with Baby Turnips, Cavolo Nero and Duck Sauce.
Wild Duck and Apple, Rosemary Stuffing & Sherry Sauce
Preparation time 30 mins
Cooking time 30 - 60 mins
Wild Duck does not require advanced cooking skills, just a few simple steps to ensure a delicious, gamey dinner.
Pasta with Orange, Leftover Duck & Walnuts
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!
Duck Fried Rice
Preparation time 15 mins
Cooking time 25 mins
Use up your Chinese Roast Duck and BBQ Pork Leftovers. Ingredient amounts may vary, but Fried Rice dishes are very forgiving.
Parmentier de Canard
Preparation / Cooking time 45 mins
A superb staple lunch or supper dish - so simple to assemble
Slow Roast Duck
Preparation time 30 mins
Cooking time 1 hr 30 mins
This is an old school, slow Roast Duck recipe, the way your grandma might have made. Roasting a Duck this way will give you crispy skin, much of the fat will render out, bathing the Root Vegetables underneath, and the whole bird will be cooked through
Wild Duck with Fig & Cranberries
Preparation / Cooking time 2 hrs
Mark Dodson serves up a stunning Wild Duck recipe, paired with some festive Cranberries and Fig for a bit of Christmas or celebratory cheer.
Slow Cooker Wild Duck
Preparation / Cooking time 2 - 5 hrs
Wild Ducks have less fat than farm-raised, so they are a better choice in a recipe like this. They also have more flavour.
Roast Wild Duck
Preparation / Cooking time 40 mins
Mallard, the wild ancestor of the domestic duck, is my favourite game. The plumper the Bird, the tenderer it will be, but the secret is to salt it as much in advance as you can, to tenderise the Meat. This recipe is also the best approach for Wild Mallard, arguably the nicest Game Bird. It is tenderer than Pheasant, more flavoursome than Partridge and much more substantial than Pigeon.
Honey & Garlic Wild Duck
Preparation / Cooking time 40 mins
Nothing wasted in this delicious Wild Duck Recipe from the States
Louisiana Mallards in Mandarin Glaze
Preparation / Cooking time 3 hrs
Citrus Fruits are often used to enhance the taste of Wild Game Meats, especially Duck. This recipe calls for Mandarins, but feel free to substitute Kumquats, Oranges or Tangerines to achieve the same results.
Glazed Mallard with Orange & Star Anise
Preparation time 10 mins
Cooking time 25 mins
Mallard is a wild Duck with bags of rich flavour. It is much leaner than farmed Duck, so needs to be cooked hot and fast to stop it from drying out. This recipe crisps up the skin in a pan before roasting and basting with lots of Butter. The spiced glaze adds extra flavour; this is perfect served with Egg Noodles dressed with Soy and Sesame Oil and some shredded Chard.
Slow Cooker Wild Duck
Slow Cooker Wild Duck
Preparation/Cooking time 5 hrs
Wild Ducks have less fat than farm-raised so they are the better choice in a recipe like this if you can get them. They also have more flavour. If you use a farm-raised Duck, then you'll want to cut off any excess fat before cooking.

Wild Mallard Duck

Game Salad Recipe
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. ”
Red Wine Risotto with Duck & Garlicky Mushrooms
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
Duck Ragu
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.
Pasta with Orange, Leftover Duck & Walnuts
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!
Duck Fried Rice
Preparation time 15 mins : Cooking time 25 mins
Use up your Chinese Roast Duck and BBQ Pork Leftovers. Ingredient amounts may vary, but Fried Rice dishes are very forgiving.
Leftover Duck Pot
Preparation time 10 mins
Cooking time 15 mins
When you roast a Duck, Goose, Turkey or Chicken, the leftover Meat can be used to make other meals. Most people tend to make Salads or Sandwiches but if you combine the Meat with lots of Veggies and Pulses then you can create a wholesome and hearty main course.
Rosemary Lemon Leftover Roast Duck Tagliatelle
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.
Leftover Roast Duck Noodle Soup
Preparation/Cooking time
over 4 hrs (the longer the better!)
Roast Duck’s Leftover bones and carcass are perfect to make a tasty Broth for your Noodle Soup, so don’t be so quick to throw them away. There are so much essence and flavours in the bones that are too good to waste. In addition, bone Broths are known to carry high nutrition values and are particularly known to carry a high amount of Collagen.
Duck, Pea & Cabbage Hash
Preparation time/Cooking time - less than 30 mins
“Pairing duck with peas is a great tradition. There is even a play called Duck with Peas, and a copy of the script published with beautiful engravings by Thomas Crawshall. But blessed is the kitchen that has leftover duck to make this venerable hash, the supreme leftovers dish. Quantities are really at the cook’s discretion. Any shortfall in meat can be made up with eggs, bacon or vegetables, in this instance peas, perhaps adding a few pea shoots to the mix. A great pan of hash taken to the table generally elicits a happy hum. This can be used for leftover roast meats in general. Trenchermen might need 2 eggs each.
Duck Fried Rice
Preparation time 15 mins
Cooking time 5 mins
Use this recipe as a template, not dogma. Feel free to mix and match ingredients. Note that this recipe assumes Leftover Meat. If you are using fresh Duck Breasts, add them right after the Scallions, Garlic and Chilies go in. 
Leftover Peking Duck Fried Rice Recipe
Preparation time/Cooking time 25 mins
Peking Duck is a staple in Beijing, China. Traditionally, the whole roast Duck is skilfully carved in front of guests. The thin shavings of the crispy skin are first eaten with Chinese steamed Pancakes, together with a variety of Condiments. The Leftover Meat is then turned into a stir-fry, sometimes served together with Lettuce Leaves to make into Lettuce Wraps, whereas the remaining carcass is then turned into a rich Duck Broth to make Soup. Different restaurants also have different offerings for the Leftover Peking Duck dishes but a very popular way to serve the Leftover Duck Meat is by making a Duck Fried Rice.
Leftover Pie
Preparation / Cooking time over 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.
Grouse Stroganoff
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

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Product Code:
Z710
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