Each of these fresh mallards will feed two people comfortably - perfect birds for a spectacular roast dinner. They are only available fresh during gam...
Each of these fresh mallards will feed two people comfortably - perfect birds for a spectacular roast dinner. They are only available fresh during game season, throughout the Autumn months until the beginning of February. Wild ducks are naturally leaner by nature, therefore it is key to make sure that they are not overcooked as they dry out more quickly than other duck species. To perfectly roast the whole mallard, it should be roasted for no longer than half an hour after being brushed with olive oil or duck fat. If you desire a crispier finish, fry the bird off in oil before roasting. Make sure that the mallard is rested for ten to fifteen minutes after being removed from the oven. Serve with seasonal vegetables for and drizzle with an orange jus.
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?___store=default3638Mallard (Wild Duck), Oven-Ready, Fresh, x 2https://www.finefoodspecialist.co.uk/media/catalog/product/m/a/mallard-wild-duck-oven-ready.jpg29.9529.95GBPInStock/Meat & Poultry/Meat & Poultry/Game/Meat & Poultry/Specialist Poultry/Meat & Poultry/Specialist Poultry/Duck/In Season348990331112<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Each of these fresh mallards will feed two people comfortably - perfect birds for a spectacular roast dinner. They are only available fresh during game season, throughout the Autumn months until the beginning of February. Wild ducks are naturally leaner by nature, therefore it is key to make sure that they are not overcooked as they dry out more quickly than other duck species. To perfectly roast the whole mallard, it should be roasted for no longer than half an hour after being brushed with olive oil or duck fat. If you desire a crispier finish, fry the bird off in oil before roasting. Make sure that the mallard is rested for ten to fifteen minutes after being removed from the oven. Serve with seasonal vegetables for and drizzle with an orange jus.</span></p> <p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;"><strong>Origin:</strong> UK</span></p>
<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Please note that the bird does not come with the herbs. </span></p>
<p><span style="font-size: medium; font-family: tahoma, arial, helvetica, sans-serif;">Each bird weighs roughly +/-500g</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/m/a/mallard-wild-duck-oven-ready-2.jpgadd-to-cart
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