Introducing Mallard: The Delicious Wild Duck!
Mallard, a type of wild duck, offers a rich, gamey flavour and tender, slightly leaner meat than farmed...
Mallard, a type of wild duck, offers a rich, gamey flavour and tender, slightly leaner meat than farmed duck. Its distinct taste makes it a favourite for game enthusiasts, especially in fall and winter dishes. When cooking mallard, it's best to focus on techniques that lock in moisture while enhancing the natural flavour of the meat. Here are some methods and serving ideas to make the most of this oven-ready bird.
Mallard Wild Duck Cooking Suggestions
Roasting: Roast at a high temperature initially to crisp the skin, then lower to finish cooking gently.
Pan-searing: Sear breasts on high heat to brown the skin, then finish in the oven for a medium-rare interior.
Slow roasting or braising: Roast or braise with aromatics and a small amount of liquid to keep it moist and tender.
Grilling or barbecuing: Briefly grill on high heat, keeping the interior pink to avoid over-drying.
Stuffing and baking: Fill with herbs, citrus, or garlic, then roast to infuse extra flavour.
Mallard Wild Duck Serving Suggestions
Fruit-based sauces: Serve with a sauce made from blackberries, cherries or oranges for a sweet and tangy contrast.
Root vegetables: Pair with roasted parsnips, carrots or beets to enhance the earthy taste.
Wild rice or barley: Adds an earthy, hearty side that complements the rich duck flavour.
Creamy potatoes: Mashed or gratin potatoes bring a smooth, creamy texture to the dish.
Braised red cabbage: The sweet and sour notes of cabbage balance well with the duck’s gamey profile.
Port or red wine reduction: A rich reduction sauce brings depth to the dish and enhances the wild flavour.
Please note: Our mallard wild ducks are plucked, oven-ready and do not come with herbs.
Cooking suggestions: Roasting or pan-searing at high temperature crisp the skin, then finish in the oven for the medium rare interior. Slow-cooking, braising or grilling to avoid overdrying. Best filled with herbs, citrus or garlic for an enhanced flavour.
Serving suggestions: Pair with fruit-based sauces like blackberries, cherries, oranges or port or red reduction. Serve with roasted veggies like parsnips, carrots or beets and wild rice or barley. Best served medium rare with mashed potatoes and braised red cabbage.
Looking to shake up your seasonal menu? This year, try going beyond the familiar and dive into the world of game meats, a deliciously wild alternative that’s growing in popularity across the UK. These “must-try game meats” offer unique, rich flavours and health benefits that make them a rewarding choice for any adventurous eater. From sustainably sourced rabbit to the deep, hearty taste of venison, game meat is a superb way to add variety and sophistication to your dining.
https://www.finefoodspecialist.co.uk/wild-duck-mallard-oven-ready-2?___store=default3638Mallard (Wild Duck), Oven-Ready, Fresh, x 2https://www.finefoodspecialist.co.uk/media/catalog/product/m/a/mallard-wild-duck-oven-ready.jpg29.9529.95GBPOutOfStock/Meat & Poultry/Meat & Poultry/Game/Meat & Poultry/Specialist Poultry/Meat & Poultry/Specialist Poultry/Duck348990331123490<p><strong>Introducing Mallard: The Delicious Wild Duck!</strong></p>
<p>Mallard, a type of wild <a title="duck" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-poultry/duck">duck</a>, offers a rich, gamey flavour and tender, slightly leaner meat than farmed duck. Its distinct taste makes it a favourite for <a title="game" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-game">game</a> enthusiasts, especially in fall and winter dishes. When cooking mallard, it's best to focus on techniques that lock in moisture while enhancing the natural flavour of the meat. Here are some methods and serving ideas to make the most of this oven-ready bird.</p>
<p><strong>Mallard Wild Duck Cooking Suggestions</strong></p>
<ul>
<li><strong>Roasting: </strong>Roast at a high temperature initially to crisp the skin, then lower to finish cooking gently.</li>
<li><strong>Pan-searing: </strong>Sear breasts on high heat to brown the skin, then finish in the oven for a medium-rare interior.</li>
<li><strong>Slow roasting or braising: </strong>Roast or braise with aromatics and a small amount of liquid to keep it moist and tender.</li>
<li><strong>Grilling or barbecuing</strong>: Briefly grill on high heat, keeping the interior pink to avoid over-drying.</li>
<li><strong>Stuffing and baking: </strong>Fill with <a title="herbs" href="https://www.finefoodspecialist.co.uk/groceries/micro-herbs-and-herbs">herbs</a>, citrus, or garlic, then roast to infuse extra flavour.</li>
</ul>
<p><strong>Mallard Wild Duck Serving Suggestions</strong></p>
<ul>
<li><strong>Fruit-based sauces:</strong> Serve with a sauce made from blackberries, cherries or oranges for a sweet and tangy contrast.</li>
<li><strong>Root vegetables</strong>: Pair with roasted parsnips, carrots or beets to enhance the earthy taste.</li>
<li><strong>Wild rice or barley:</strong> Adds an earthy, hearty side that complements the rich duck flavour.</li>
<li><strong>Creamy potatoes:</strong> Mashed or gratin potatoes bring a smooth, creamy texture to the dish.</li>
<li><strong>Braised red cabbage:</strong> The sweet and sour notes of cabbage balance well with the duck’s gamey profile.</li>
<li><strong>Port or red wine reduction:</strong> A rich reduction sauce brings depth to the dish and enhances the wild flavour.</li>
</ul> <p><strong>Origin:</strong> UK</p>
<p><strong>Weight: </strong>Each bird is +/-500g</p>
<p><strong>Qty:</strong> 2</p>
<p><strong>Storage:</strong> Keep refrigerated.</p>
<p><strong>Shelf life: </strong>3 days from delivery. </p>
<p><strong>Please note: </strong>Our mallard wild ducks are plucked, oven-ready and do not come with herbs.</p>
<p><strong>Cooking suggestions:</strong> Roasting or pan-searing at high temperature crisp the skin, then finish in the oven for the medium rare interior. Slow-cooking, braising or grilling to avoid overdrying. Best filled with herbs, citrus or garlic for an enhanced flavour. </p>
<p><strong>Serving suggestions: </strong>Pair with fruit-based sauces like blackberries, cherries, oranges or port or red reduction. Serve with roasted veggies like parsnips, carrots or beets and wild rice or barley. Best served medium rare with mashed potatoes and braised red cabbage. </p>
<p><strong>Drogo's Kitchen: </strong><a title="Glazed Mallard with Orange and Star Anise" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/glazed-mallard-orange-star-anise">Glazed Mallard with Orange and Star Anise</a>. </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/m/a/mallard-wild-duck-oven-ready-2.jpgadd-to-cart
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