Glazed Mallard with Orange and Star Anise
Drogo
3 - 4
10 minutes
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.
Ingredients
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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
Directions
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- 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.
Ingredients you'll need
