Mallard (550-650g)


Product Information

Mallard (550-650g) 

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The mallard is one of the most recognized of all ducks and is the ancestor of several domestic breeds. Its wide range has given rise to several distinct populations. The male mallard's white neck-ring separates the green head from the chestnut-brown chest, contrasts with the gray sides, brownish back, black rump and black upper- and under-tail coverts. The speculum is violet-blue bordered by black and white, and the outer tail feathers are white. The bill is yellow to yellowish-green and the legs and feet are coral-red. Male utters a soft, rasping "kreep." The female mallard is a mottled brownish color and has a violet speculum bordered by black and white. The crown of the head is dark brown with a dark brown stripe running through the eye. The remainder of the head is lighter brown than the upper body. The bill is orange splotched with brown, and the legs and feet are orange. Female is especially vocal with the characteristic series of quacks.



Fresh Foods Cornwall Menu Suggestions... 


Serves 4

  • 2 plump wild ducks (or farmed ducks)
  • Butter for roasting
  • 1 small onion, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 2 sticks of celery, roughly chopped
  • A few sprigs of thyme
  • 1 tbsp flour
  • 200ml medium cider
  • 250ml of dark meat stock (a good quality cube or ready-made stock will do)
  • 4 small apples like Cox's, peeled, cored and cut into 6 even wedges (reserve the trimmings)
  • Salt and freshly ground black pepper
  • 80g unsalted butter
  • 1tbsp soft light brown sugar

How to Cook:
Pre-heat the oven to 230ºC/450ºF/gas mark 8. Put the ducks into a roasting tray with the vegetables, thyme and apple peel and core. Brush the ducks with 20g of butter and season with salt and pepper. Cook for 30 minutes, basting them every so often, then remove from the roasting tray and leave on a plate to rest and catch the juices. Add the flour to the roasting tray and stir well on a medium heat, on the stove top, for a minute or so. Pour in the cider, stir well and gradually add the stock, stirring around the bottom of the pan to remove any residue.

Transfer to a saucepan and simmer gently for 10 minutes. Meanwhile, cut the duck in half and then divide the breasts where it joins the leg with a heavy knife. Trim any excess bones along the backbone where there is no meat and put the trimmings into the sauce with any juices that have drained on to the plate.

Continue to simmer the sauce for 6-7 minutes until it has reduced by about two-thirds and thickened. Strain the sauce through a fine-meshed sieve into a clean saucepan.

Melt the rest of the butter in a heavy-bottomed frying pan and add the sugar, cook on a low heat for a couple of minutes, stirring so that it doesn't burn. When it begins to turn a golden colour, carefully put the apples in and cook them on a medium to high heat for 2-3 minutes, turning them with a spoon so they colour evenly. Meanwhile re-heat the ducks in the oven for 5-6 minutes. Serve them with the sauce poured over and the apples spooned on top, with some buttered autumn cabbage or mashed parsnips.


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Product Code: MAL411


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