A dear friend and true food hero Clarissa Dickson Wright always inspired us to eat more game. She always professed the virtues of eating fat, eating food in season and eating simple, uncomplicated dishes. This is one of Clarissas simple but delicious recipes... Prep Time: 15 minutes Cook Time: 55 minutes Serves: 4 2 very Wild Mallard 1 tablespoon Cornish Sea Salt (try smoked salt) 1 lemon, cut in half 4 sprigs sage, rosemary, parsley and/or thyme Method Preheat oven to 150C. Using a needle or a very sharp knife point, prick the skin of the duck all over — but be sure to not pierce the meat itself, only the skin. This helps the fat render out and will help crisp the skin. Rub the lemon all over the duck and stick it inside the cavity. Liberally salt the bird. Stuff the cavity with the herbs. Put the duck on an iron frying pan or other ovenproof pan and set in the oven. Cook for 45 minutes. Take the pan out of the oven and set the ducks on a cutting board to rest. Spoon out any excess fat. Now turn the heat up to 200C. When the oven hits this temperature, pop the bird back into the oven and roast it for 10 more minutes, or until the skin is crisp. Remove from oven and let the birds rest for 10 minutes. Buy Wild Mallard: pipersfarm/turkey-geese-game/wild-mallard
Posted on: Fri, 17 Oct 2014 15:48:03 +0000
Trending Topics
Recently Viewed Topics
© 2015