It’s always nice to step outside to find wild mallard ducks waiting for me. My hunting neighbours are quite generous. That said, it’s a lot easier to make this recipe if you go to a good butcher or game dealer. They should be able to sort you out with some plucked ducks. I hate plucking and gutting!
When cooking large wild ducks like mallards, it is important to cook them at your oven’s highest setting. You also want to monitor their inside temperature with a meat thermometer. Mallards should be served at medium rare which is 60c (140f). You could allow them to go as high as 65c. Any higher and you may as well eat leather.
I served these mallards with a sauce that was made from the marinade. Nice and easy.
The sauce can be made as spicy as you like. I made mine quite spicy as the ducks can really stand up to the spicy heat. There is so much delicious flavour.
As wild ducks are quite rich, two adult mallards should easily serve four.
International & UK Orders