This is from Sophie Grigson’s ” Meat Course” , a book I still regularly return to for ideas when I am cooking meat.
Ingredients
- 1 Mallard
- 1/2 oz A small knob of butter or 50g pancetta or guanciale
- 10 fl oz game or chicken stock
- 1 tbsp flour
- 5 fl oz cranberry juice
- 3 oz cranberries
- juice of an orange
- 1/2 oz sugar
- salt and black pepper
Servings:
Instructions
- Preheat the oven to 230 C, Gas 8. Season the mallard well, then smear the breast with the butter. Put into a roasting tin and pour half the stock around it.
- Roast in the oven for 35 minutes, basting frequently with its juices. Add more stock if the pan threatens to burn dry. When cooked, transfer it to a warmed serving dish and keep warm.
- Pour the roasting juices into a jug, leaving just enough to moisten the base of the tin. Let the juices settle for a couple of minutes and skim off any fat.
- Put the roasting tin over a low heat and sprinkle with the flour. Stir until lightly browned, scraping in all the residues.
- Add the remaining ingredients to the pan, including the cooking juices. Bring to the boil, stirring contantly, and simmer for a few minutes until thickened.
- Taste and check seasoning then serve with the duck.
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