Dazza9t9 Posted February 5, 2014 Report Share Posted February 5, 2014 Good afternoon all, I have a mallard in the freezer that I shot in December, I was thinking of using it to cook The mrs a valentines meal. Anyone with any good suggestions? Quote Link to comment Share on other sites More sharing options...
guest1957 Posted February 5, 2014 Report Share Posted February 5, 2014 I did a whole mallard confit and served if with quince sauce. It was sublime Quote Link to comment Share on other sites More sharing options...
Dazza9t9 Posted February 5, 2014 Author Report Share Posted February 5, 2014 Do you have the recipe? Quote Link to comment Share on other sites More sharing options...
guest1957 Posted February 5, 2014 Report Share Posted February 5, 2014 I used Hugh Fernley Wittingstall's goose confit recipe: http://www.rivercottage.net/recipes/hughs-christmas-goose/ obviously substituting the goose legs for a plucked mallard. I also only seasoned the duck overnight as I did not want it too salty. Once the confit is done and cooled scrape off the fat and roast it in a very hot oven until crispy. To make the quince sauce by melting quince cheese and thinning it down a bit with a small amount some water and white wine. The duck should be falling off the carcass with lovely crisp skin and a sharp sauce to cut through any fattyness. Quote Link to comment Share on other sites More sharing options...
kent Posted February 5, 2014 Report Share Posted February 5, 2014 Stir fry or just halve it and cook it fast and hot covered in a little oil and Chinese five spice. serve both before it all turns greyish brown Quote Link to comment Share on other sites More sharing options...
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