You've never really tried duck until you've enjoyed wild mallard. Leaner and with greater depth of flavour than farmed duck, it's a true delicacy. Try it simply roasted and served with your favourite sauce and trimmings.
Preheat your oven to 200C/210C fan/450F/gas 8. Prick the skin of the mallard and season it with salt and pepper. Heat some oil and butter in a pan and brown the mallard briefly, then place on a heated, oiled baking sheet and roast for 30 minutes, basting frequently. It should be served pink, so the juices should still run red when you pierce it. Rest for 5-10 minutes before serving.
Any Allergens including cereals containing gluten, see ingredients in BOLD and CAPITALS.
May contain lead or steel shot.
Nutritional per 100g
Energy kJ 372, Energy kcal 89, Protein 14.5g, Carbohydrates 0g, of which Sugars 0g, Fat 3.1g, of which Saturates 1.0g, Fibre 0g, Salt 0g
Storage - Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Do not refreeze.