Mallard with Radicchio and Roasted Grapes
Classic flavours with wild duck…
- 2 mallard ducks oven-ready
- 2 rosemary sprigs
- 4 thyme sprigs
- 1 brown onion peeled and cut into small wedges
- 2 garlic cloves peeled
- 2 oranges zest and juice
- 2 cinnamon stick
- 50 grams butter plus a little extra for placing in the cavity
- 1 tbsp olive oil
- 2 radicchio
- 350 grams grapes
- 2 tbsp balsamic vinegar
- Maldon sea salt and freshly ground black pepper
- Preheat the oven to 240°C/475°F/Gas mark 9
- Season the cavity of each duck with some salt and pepper and stuff with the sprigs of herbs, onion, garlic, orange zest, cinnamon stick and a large knob of the butter in each. Season the top of each duck with salt and pepper and leave to one side.
- Heat the oil in a flameproof casserole over a medium-high heat and brown the ducks well, this will take around 10-15 minutes, it is worth taking time over this to really get a nice colour all over the ducks. Place the ducks breast-side up in the casserole, pour over the orange juice and place in the preheated oven and roast for around 10 minutes.
- Cut the radicchio into quarters and snip the grapes into little bunches. Add the radicchio and the grapes to the casserole and roast for a further 10 minutes, turning the radicchio and grapes halfway through. Check that the ducks are cooked by giving the breasts a gentle squeeze – they should be firm yet giving.
- Take the birds out of the casserole and put onto a carving board. Drizzle with the balsamic vinegar, cover loosely with foil and leave to rest for 15 minutes. Add the rest of the butter to the casserole and put it back on a high heat just until the butter has melted. Bring the juices to the boil and check that the radicchio and grapes are warmed through.
- Carve the ducks and serve immediately with the radicchio and grapes with the juices drizzled over.