Glazed Mallard with Orange and Star Anise

Name: Glazed Mallard with Orange and Star Anise
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Ingredients: 2 mallard; 6 cloves garlic; 2 unpeeled oranges, peel and juice; 200ml honey; 2 teaspoons five-spice; 2 star anise; Butter for roasting the duck; Rainbow chard to serve

Rated 5.0 stars by 1 users

Author:

Drogo

Servings

3 - 4

Prep Time

10 minutes

Cook Time

25 minutes

If you're looking for the best mallard recipes, this elegant mallard duck recipe is a fantastic way to showcase the rich flavour of wild game. Whether you're wondering how to cook a mallard for the first time or searching for an impressive centrepiece, this recipe delivers perfectly cooked meat with crisp skin and exceptional depth of flavour.

A beautifully roast mallard makes a memorable meal for autumn and winter dining, pairing wonderfully with seasonal vegetables and fruity or savoury glazes. Popular in many wild duck recipes UK cooks love, mallard benefits from careful cooking to preserve its tenderness and natural richness. Whether served simply or as a glazed mallard, this recipe offers a delicious introduction to preparing wild duck at home and is sure to become one of your favourite mallard recipes UK.

Glazed Mallard with Orange and Star Anise

Ingredients

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Directions

Method

Step 1, Preheat the oven to 230C.
Step 2, Combine the orange juice, honey, five-spice and star anise in a small saucepan. Bring to the boil and reduce by one third. Set aside and don’t be tempted to taste just yet as the honey will make this very hot!
Step 3, Heat a heavy-based frying pan or skillet and briefly sear the skin of the ducks.
Step 4, Place the ducks into a small roasting tin and stuff the orange peels and garlic cloves into their cavities. Season well all over and place several large slices of butter into the tray (you will use this for basting the ducks).
Step 5, Roast the ducks for 10 minutes then baste with the butter. Roast 10 minutes more, then baste again. Roast for a final 5 minutes.
Step 6, Set the ducks aside to rest, brushing with plenty of the glaze.
Step 7, Serve the duck with egg noodles dressed simply with soy sauce, sesame and spring onions, and some steamed chard. Serve the glaze on the side, for drizzling over the duck.

Recipe Note

How do you cook a mallard duck?

If you're wondering how to cook a mallard, the key is not to overcook it. Mallard is a lean wild duck that is best roasted until medium-rare or medium, then rested before carving to keep the meat tender and juicy.

What is the best mallard duck recipe for beginners?

A simple roast mallard is one of the easiest and most rewarding ways to enjoy this game bird. Roasting allows the natural flavour of the duck to shine while creating crisp skin and succulent meat.

What temperature should mallard be cooked to?

For the best results, cook mallard until the breast reaches an internal temperature of around 55–60°C (131–140°F) for medium-rare to medium. Because it is a wild duck, overcooking can make the meat dry.

What goes well with roast mallard?

Roast mallard pairs beautifully with roasted root vegetables, braised red cabbage, wild mushrooms, potatoes and fruit-based sauces such as blackberry, cherry or plum. A glazed mallard also works wonderfully with seasonal greens and rich jus.

What is the difference between mallard and farmed duck?

Mallard has a deeper, more robust flavour than farmed duck and is naturally leaner due to its active lifestyle. Many wild duck recipes UK celebrate this distinctive taste with simple cooking methods that let the quality of the meat stand out.

Can I use this method for other wild duck recipes?

Yes, this technique works well for several wild duck recipes UK, including teal, wigeon and pintail. Adjust the cooking time according to the size of the bird, but the same principles apply for achieving tender, flavourful results.