Wild duck is richer and leaner than farmed duck, with a deep, gamey flavour that loves a sharp, fruity partner. A simple roast with orange and thyme is hard to beat. One mallard serves two, and the season runs from 1 September to 31 January inland.
Ingredients
- 2 oven-ready mallard
- 2 oranges
- Several thyme sprigs
- 40g softened butter
- 4 rashers of streaky bacon
- 1 tbsp redcurrant jelly
- 150ml chicken stock
- 100ml red wine or port
- Salt and black pepper
Method
- Heat the oven to 220°C (200°C fan) / gas 7. Check the ducks for shot and pat the skin dry.
- Put half an orange and a few thyme sprigs in each cavity. Rub the butter over the skin, season well and lay the bacon over the breasts.
- Roast in a tin for 25 to 30 minutes, until the juices run clear and the thickest part of the thigh reaches 75°C.
- Rest, loosely covered with foil, for 10 minutes.
- Deglaze the tin over a medium heat with the wine or port, add the stock, the juice of one orange and the redcurrant jelly and simmer until glossy. Carve and serve with the sauce.
Roasting times
Mallard (about 1kg): 25 to 30 minutes. Teal or smaller ducks: 15 to 20 minutes. Check that the juices run clear and the bird is cooked through before serving.
What to serve with wild duck
Roast potatoes, red cabbage, honey-glazed carrots or celeriac purée.
Tips
- Wild duck is lean, so the bacon and butter are important to keep it moist.
- Save the carcass for a rich game stock.
- Fruity sauces like orange, cherry or blackberry cut through the richness.
FAQs
How do you cook wild duck so it isn't tough?
Roast it hot and fast, rest it well and don't overcook it.
What is the difference between wild and farmed duck?
Wild duck is leaner, smaller and more strongly flavoured than farmed duck.
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