Duck (Mallard)
As a rule of thumb, any properly farmed produce bought in season will always be superior to the force-farmed products available all year round, and duck is no exception. Mallard is one of the nine listed species that can legally be shot in Britain, with duck season running from 1st September through to the end of January, and now is the time to source a wild mallard from your local butcher.
As with pheasant, it is worth waiting until the season is well under way before seeking them out, as the meat improves as the duck gains muscle and food from exercise and foraging. Easy to cook - a good hot roasting for roughly half an hour usually suffices - duck makes a fantastic roast and goes well with darker native fruits for those who don't fancy the more traditional pairing (and somewhat unseasonal choice) of orange!
Tips
- Duck should be served slightly pink to keep it moist and tender.
- try basting with it's own fat and honey every 10 minutes whilst cooking for a succulent honey-roast duck
- For a seasonal match, serve stuffed with apple and served with red cabbage
- Alternatively, try serving in a sauce of reduced desert wine and chicken stock with black pudding and spinach
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