TomV Posted February 1, 2011 Report Share Posted February 1, 2011 I've got a brace of mallard, can they be roasted or is it better to just crown them? Ive also got a teal, how should I dress that? Quote Link to comment Share on other sites More sharing options...
holly Posted February 5, 2011 Report Share Posted February 5, 2011 hi tom not sure on the teal but i cooked a mallard the other week as per henry d s instructions on a post i read pre heat oven to 250 place mallard in roasting dish and roast open for 20 mins then cover with foil for another 10 mins then remove from oven and rest for 20 mins it was cooked to perfection Quote Link to comment Share on other sites More sharing options...
TomV Posted February 5, 2011 Author Report Share Posted February 5, 2011 hi tom not sure on the teal but i cooked a mallard the other week as per henry d s instructions on a post i read pre heat oven to 250 place mallard in roasting dish and roast open for 20 mins then cover with foil for another 10 mins then remove from oven and rest for 20 mins it was cooked to perfection Hi mate thanks for your reply. in the end I just breasted them, although looking back I wish I would of left the skin on for cooking. I would of thought it will work with just the breast as well? cant wait to try it Quote Link to comment Share on other sites More sharing options...
claylady Posted February 5, 2011 Report Share Posted February 5, 2011 I always put slices of orange on the breasts when I roast them as this adds a nice flavour. Quote Link to comment Share on other sites More sharing options...
TomV Posted February 7, 2011 Author Report Share Posted February 7, 2011 I wasn't that impressed with the mallard to be honest, I thought is tasted quite similar to pigeon. I was quite surprised it didn't taste a little bit like farmed duck Quote Link to comment Share on other sites More sharing options...
henry d Posted February 8, 2011 Report Share Posted February 8, 2011 Hi mate thanks for your reply. in the end I just breasted them, although looking back I wish I would of left the skin on for cooking. I would of thought it will work with just the breast as well? cant wait to try it Breasts are a different thing all together to a whole bird, timings are all to pot, there is less flavour due to the meat being off the bone, I also have to say that not leaving the breat skin on will leave it dry and affect the flavour. I wasn't that impressed with the mallard to be honest, I thought is tasted quite similar to pigeon. I was quite surprised it didn't taste a little bit like farmed duck It`s a wild bird, so won`t taste like farmed duck and by adjusting the cooking methods/times you would have been amazed. Quote Link to comment Share on other sites More sharing options...
TomV Posted February 8, 2011 Author Report Share Posted February 8, 2011 Breasts are a different thing all together to a whole bird, timings are all to pot, there is less flavour due to the meat being off the bone, I also have to say that not leaving the breat skin on will leave it dry and affect the flavour. It`s a wild bird, so won`t taste like farmed duck and by adjusting the cooking methods/times you would have been amazed. to be honest I wish I would of left the skin on, its harder to breast though as you cant see where you have to cut. how would you cook the breast meat? Quote Link to comment Share on other sites More sharing options...
henry d Posted February 8, 2011 Report Share Posted February 8, 2011 (edited) Short and hot on a griddled pan, rest for 5 minutes and enjoy. Edited February 8, 2011 by henry d Quote Link to comment Share on other sites More sharing options...
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