Wildfowler12 Posted September 22, 2013 Report Share Posted September 22, 2013 Does anybody have a foolproof way to roast a mallard? After 4 years and 40 or so duck, I'm still yet to cook one to perfection, either too rare and full of blood, or overdone! Any tips would be appreciated. I assume it's the weight that's throwing me as I make a killer honey and lemon teal Quote Link to comment Share on other sites More sharing options...
Jonty Posted September 22, 2013 Report Share Posted September 22, 2013 Buy a meat thermometer, preferably an electonic one with a probe on the end of a wire. Do a bit of a google about what internal temp equates to what state of the meat for the bird you want to cook (ie 60C med rare for mallard etc) and go by the thermometer. Basically, you stick the prove into the fattest part of the bird, close the oven door over the wire and have the display unit outside the oven, it really is a foolproof way of cooking. Quote Link to comment Share on other sites More sharing options...
Wildfowler325 Posted September 22, 2013 Report Share Posted September 22, 2013 (edited) I put most of my mallard in a curry. Very simple and tasty, You get jars of curry sause from the supermarkets, just pick which one you like. I must admit my favorite is duck korma !! Edited September 22, 2013 by Wildfowler325 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.