When you think of wild duck, you’re thinking of Mallard. There’s a knack to roasting a mallard duck and our favourite method is the good old fashioned way. Dress it with salt and crushed pepper, prick the skin all over and simply roast it. You can dress the duck with honey and add a really good glug of sherry to the roasting tray. Or, once roasted, you can cut away the flesh and use in a stir-fry or Chinese pancake rolls. Either way, the crispy skin is priceless. Our mallard ducks are sourced from Dorset and Wiltshire estates and have a distinct, gamey flavour. Weights may vary as this is a shot bird. We would recommend 1 duck per person.
