Easy Does It ; Week 66: Pan-Roasted Mallard

Summary

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You need: 1 mallard, oil, red wine, Seville marmalade, watercress to serve Time to cook: 30-35 minutes Sealing in oil in a cast-iron frying pan and then putting the meat, pan and all, into the oven is a technique that lends itself well to thick veal chops and small game birds. Cooking a mallard bought at Waitrose this way recently, I managed to cobble together a decent quantity of pan gravy, an accompaniment often in short supply with game. Find yourself a plump bird. The supermarket offering might well have benefited from a semi- managed existence with grain supplied to keep the birds close to their ponds. Turn on the oven to 200C/gas mark 6. Wipe the mallard inside with kitchen paper and season generously, inside and out, with salt and pepper. Heat up a tablespoon of cooking oil in a suitable pan and seal and colour the bird on its two sides and bottom a matter of minutes. Place in the pre-heated oven.

After 30 minutes poke it with a sharp knife to test for doneness you want the meat a bit pink. Remove the bird and let it rest under foil and a cloth to keep warm. Add red wine to pan juices and stir vigorously with a wooden spoon.

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Easy Does It ; Week 66: Pan-Roasted Mallard

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