Ed and Dale from The Gardener’s Cottage – our game cooking experts – have provided this delicious duck recipe which was created using mallard from Kingston Farm (the home of ArdMoor) and locally-sourced ingredients.
Mallard, wild mushrooms, salt-baked turnip and green sauce
Ingredients
1 x Mallard on the crown oven ready
1x Salt baked turnip
A good handful of wild mushrooms (winter chanterelle, cep or any other mushrooms available at the market)
Fresh green herbs (parsley, marjoram and sage work well)
For the sauce
Chop a good handful of fresh herbs with a handful of walnuts and a few capers. Add a splash of vinegar and a few tablespoons of oil until you get a pesto consistency. Parsley, marjoram and sage work well but you can use whats at hand.
Cooking the bird
Place the duck in a heavy bottomed pan with a sprig of thyme and some oil.
Cook on a medium heat until the bird is evenly browned, place the mallard on a baking tray and cook for approximately ten minutes or until the meat is cooked ‘medium’ at approximately 180 degrees.
Rest the bird wrapped in tin foil for a further ten minutes then carve, serve and enjoy!