Mallard Breast x4

Wild mallard is a beautiful meat that's leaner than farmed duck and has real depth of flavour reflecting the rich and varied diet mallards enjoy in the wild. Best cooked rare or medium rare, mallard is a succulent, deep pink meat that works well served very simply or combined with strong flavours such as orange or spices. Perfect for a special dinner for four. 75g-85g per breast

Cooking instructions

Take the breasts out of the fridge half an hour before cooking. Get a sharp knife and score the skin of the breasts in crisscross lines – but don’t cut through to the meat underneath. Rub with salt. Place the breasts skin side down in a cold frying pan and heat until sizzling, then lower the heat. Fat may start coming out of the breasts now. If it doesn’t, add a knob of butter to the pan. Cook the breasts for about 5 minutes until the skin is crisp then turn and cook for a further 5 minutes on the other side or until cooked to your liking. If you have a meat thermometer, 54C is rare and 61C is medium. Remove the breasts from the pan and set aside to rest for 5 minutes, then thinly slice to serve.

Ingredients

100% mallard 75g-85g per breast

Additional Warnings

Although every care has been taken to remove bones, some small pieces may remain.

May contain shot

Storage instructions

Storage - Keep frozen at or below -18C. Defrost 24hrs before required use in a refrigerator. Once defrosted keep refrigerated at or below 4C and use within 10 days. Do not refreeze.