Mallard with apples and ginger

4 servings

Ingredients

Quantity Ingredient
Serves 4
2 tsp 5 ml/1 tsp brown sugar
1 tsp 75 ml/3 fl oz Calvados 6 tbsp

Directions

KEYWORDS: WILD GAME COOKING

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG METRIC/IMPERIAL U.S. 2 young mallard 2 fine sea salt and freshly ground black pepper 2 small apples 2 40 g/1½ oz softened butter/vegetable margarine 3 tbsp 30 ml/2 tbsp sunflower oil 2 tbsp flour for dredging 4 firm dessert apples such as Cox's, Reinette, Winesap 4 10 ml/2 tsp ground ginger 150 ml/¼ pint single (light) cream ⅔ cup watercress, to garnish Preheat the oven to 230-C/420-F/Mark 8. Season the cavities with salt and pepper and put a small apple inside each of them. Rub the breasts with some of the softened butter. Tuck in the tail ends. Place in a roasting pan with a little of the oil and roast for 25-30 minutes; for those who like mallard rare 20 minutes will do. Baste often.

About 5 minutes before they are ready, baste the breasts well and dredge with flour. Baste again and return to the oven. While the ducks are roasting, peel and quarter the dessert apples. Brown them in the remaining oil and butter, then sprinkle with the ginger and brown sugar. Keep warm. Remove the ducks from the oven and keep warm.

Pour off any fat from the roasting pan (leaving the sediment) and deglaze the pan juices with the Calvados. Strain into a small saucepan. Bring to the boil quickly and reduce a little. Add the cream and heat, taking care not to let the sauce boil. Taste for seasoning. Carve the birds and arrange on a very hot serving dish with the quartered apples. Watercress, divided into sprigs, gives colour to the dish. Either pour the sauce on the ducks or serve it separately.

Submitted By SALLIE KREBS On 03-01-95

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