Roast crown of mallard with an orange and redcurrant glaze recipe

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Roast crown of mallard with an orange and redcurrant glaze recipe

This roast crown of mallard is perfect with the orange and redcurrant glaze, and is best served with roast potatoes cooked in duck fat and a selection of seasonal vegetables.

Ingredients

  • 1 Mallard duck, whole
  • 1 pint Game stock (or chicken stock)
  • 1 Carrot
  • 0.5 Onion
  • 2 Sage leaves
  • 1 Clove of garlic
  • 1 tsp Tomato puree
  • 1 Glass of red wine
  • 1 Orange
  • 1 tsp Redcurrant jelly
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 1 Mallard duck, whole
  • 1 pint Game stock (or chicken stock)
  • 1 Carrot
  • 0.5 Onion
  • 2 Sage leaves
  • 1 Clove of garlic
  • 1 tsp Tomato puree
  • 1 Glass of red wine
  • 1 Orange
  • 1 tsp Redcurrant jelly
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 1 Mallard duck, whole
  • 1 pint Game stock (or chicken stock)
  • 1 Carrot
  • 0.5 Onion
  • 2 Sage leaves
  • 1 Clove of garlic
  • 1 tsp Tomato puree
  • 1 Glass of red wine
  • 1 Orange
  • 1 tsp Redcurrant jelly
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 2

Step-by-step

  1. Chop the parsons and preen gland off the duck as they can make your sauce bitter
  2. Cut off both legs and remove the wish bone. This will give you a crown of duck i.e., two breasts still attached to the bone
  3. Remove the meat from the legs, chop and season, then fry with the cones to give them good colour
  4. Remove the meat and bones from the pan. Fry the roughly chopped carrot, onion and crushed garlic to give it colour
  5. Once all the vegetables and bones are coloured, drain away excess fat and return everything to the pan. Add the tomato pureé and cook for five minutes before adding a glass of red wine, reducing by half, then add the game or chicken stock. Bring this to the boil, season and then simmer
  6. Take the juice of an orange and mix with the redcurrant jelly. This will be your glaze later
  7. Seal and season the duck crown in a pan with a very small amount of hot oil allowing the skin and fat to render down and colour
  8. Place the duck in the oven at 200°C for five minutes, then down to 180°C for a further 15 minutes. Five minutes before the end, brush the duck with the glaze two or three times, putting the duck back into the oven each time
  9. Remove the duck from the oven and place it on a plate allowing it to rest for five minutes. you can cook the duck together longer if you wish it to be more well done, but beware the more you cook it the tougher it will become
  10. Take the tray the duck was cooking on in the oven and place it on the stove top. Remove any excess fat and add the stock. Bring it to the boil, washing all the flavour from the bottom of the tray
  11. Strain the now gravy and if need be place it in a sauce pan to reduce further to your required consistency. Skim any fat from the gravy
  12. Serve the duck with roast potatoes cooked in duck fat, and a selection of vegetables

For more game recipes see:

The British Association for Shooting & Conservation

 

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