In the Autumn, the flavour of roasted Wild Mallard is hard to beat. The richness of the bird blends magnificently with other seasonal stars like sweet pears, and earthy swede.
Simple yet impressive, this recipe is certainly one to add to your repertoire this Autumn.
To roast the mallard
Preheat the oven to 220C.
Season well and sear all over in a hot pan.
Place the pan into the hot oven and roast for 15-20 minutes. The bird should be just pink.
Allow to rest for 20 minutes before carving.
To cook the veg
To make the swede and star anise mash, dice up the swede into a pan with star anise and enough milk to cover. Gently simmer for around 25 mins until the swede is soft. Remove from the heat and be sure to remove the star anise blend into a smooth puree. Season well with salt and pepper.
To a hot pan, add in the hispi cabbage, pears, butter, chilli flakes, umami paste and garlic. Cook for around 5 minutes, stirring occasionally, making sure that the hispi and pears and generously coated in the savoury juices.
Once the veg is wonderfully caramelised, pop into the oven set at 180C for and roast for 10 minutes.
Carve the duck and serve with heaped spoonfuls of the mash and the wonderfully savoury cabbage and sweet pears.
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