Teriyaki mallard bao bun
This recipe is courtesy of chef and champion of all things game, Steven Ellis, who runs The Bailiwick Free House, alongside his pastry chef wife, Ami.
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Duck
Sweet chilli glazed duck carpaccio with mango salsa
An elegant starter perfect with wild duck
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Wild duck, curly kale & pear chutney
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck. They are worth trying.
The chutney is best made and left for at least one week to let the flavours develop as it takes one to two hours to cook. It’s really good all through the winter with terrines, pies and all game birds.
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Mallard Ducks with Wild Thyme and Green Peppercorns
We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS.
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Pan Fried Breast of Mallard
Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger.
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Peking Mallard Duck with Hoisin, Spring onions & Cucumber
A family favourite to cook as a takeaway alternative…
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Mallard with Radicchio and Roasted Grapes
Classic flavours with wild duck…
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