It is the time of year where one who likes to cook game can be in heaven in London. A trip to the Farmers’ Market or a good butcher will offer quite a selection.
I found 2 wild mallards and wanted to do something a bit different with an Asian kick as I planned to serve these with a Kale Seaweed Salad of Gizzi Erskine.
2 wild mallards, about 1/2 kg each
1 clementine, quartered
1 spring onion, sliced in half
2 pieces, ginger root
2 tbsp, butter
Salt and pepper
Preheat oven to 230 degrees. Clean mallards and pat dry. Put clementine, spring onion, ginger, salt and pepper in cavity of mallard. Place mallards on a roasting tray and top with butter, salt and pepper. Roast for 10 minutes.
Turn oven down to 180 degrees and roast for 25 minutes, turning the tray in the oven after 10-15 minutes.
Remove from oven and allow mallards to rest.
Note: Wild mallards are smaller and should be served pink.
This was delicious with an Italian bottle of 2003 Clivi Galea from Friuli and would be lovely as a Sunday roast. Serve with Fennel and Orange Salad or Honey Glazed Parsnips or Gizzi’s Kale Seaweed Salad.