Glazed Mallard with Orange and Star Anise
- 3 - 4 people Feeds
- 00h 10 Prep time
- 00h 25 Cook time
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.
Recipe by Helen Graves.
- Preheat the oven to 230C.
- 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!
- Heat a heavy-based frying pan or skillet and briefly sear the skin of the ducks.
- 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).
- Roast the ducks for 10 minutes then baste with the butter. Roast 10 minutes more, then baste again. Roast for a final 5 minutes.
- Set the ducks aside to rest, brushing with plenty of the glaze.
- 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.