Introducing Mallard: The Delicious Wild Duck!

Mallard, a type of wild duck, offers a rich, gamey flavour and tender, slightly leaner meat than farmed duck. Its distinct taste makes it a favourite for game enthusiasts, especially in fall and winter dishes. When cooking mallard, it's best to focus on techniques that lock in moisture while enhancing the natural flavour of the meat. Here are some methods and serving ideas to make the most of this oven-ready bird.

Mallard Wild Duck Cooking Suggestions

• Roasting: Roast at a high temperature initially to crisp the skin, then lower to finish cooking gently.
• Pan-searing: Sear breasts on high heat to brown the skin, then finish in the oven for a medium-rare interior.
• Slow roasting or braising: Roast or braise with aromatics and a small amount of liquid to keep it moist and tender.
• Grilling or barbecuing: Briefly grill on high heat, keeping the interior pink to avoid over-drying.
• Stuffing and baking: Fill with herbs, citrus, or garlic, then roast to infuse extra flavour.

Mallard Wild Duck Serving Suggestions

• Fruit-based sauces: Serve with a sauce made from blackberries, cherries or oranges for a sweet and tangy contrast.
• Root vegetables: Pair with roasted parsnips, carrots or beets to enhance the earthy taste.
• Wild rice or barley: Adds an earthy, hearty side that complements the rich duck flavour.
• Creamy potatoes: Mashed or gratin potatoes bring a smooth, creamy texture to the dish.
• Braised red cabbage: The sweet and sour notes of cabbage balance well with the duck’s gamey profile.
• Port or red wine reduction: A rich reduction sauce brings depth to the dish and enhances the wild flavour.