Go Back
–+ servings

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.
Print Recipe Pin Recipe
Share on Twitter Share on Facebook
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Duck
Servings 4

Ingredients
  

  • 2 mallard ducks plucked, gutted and cut into pieces
  • 1 tbsp sunflower oil
  • 2 tbsp soy sauce
  • 50 grams green peppercorns in brine drained
  • 500 ml whipping or double (heavy) cream
  • 10 sprigs wild thyme
  • salt

Instructions
 

  • 1. Season the duck pieces with salt. Heat the oil in a large flameproof casserole (Dutch oven) over high heat, add the duck pieces and sear for 5 minutes until coloured on all sides.
  • 2. Reduce the heat, add the soy sauce and deglaze the casserole by scraping the cooking juices o the bottom of the casserole witha wooden spoon or fish slice (spatula) and incorporate into the soy sauce. Simmer for 5 minutes to reduce the liquid.
  • 3. Add the green peppercorns and cream and simmer for about 25 minutes over low heat.
  • 4. Add the thyme sprigs to the casserole, stir to mix, then serve.
Keyword Duck