Roast Wild Mallard with Chanterelles is a modern British recipe (based on a French original) for a classic dish of roasted wild mallard served with mushrooms and a wine-based sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Wild Mallard with Chanterelles.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This recipe works equally well with chanterelles or trumpet chanterelles.
Ingredients:
2 wild mallard ducks
For the Stuffing:
50g butter
1 small orange, quartered
a few sprigs of fresh thyme
salt and freshly-ground black pepper, to taste
For the Sauce:
25g butter (plus a knob for finishing)
1 large shallot, peeled and finely diced
juice of 1 orange
200ml port wine
200ml red wine
500ml chicken or duck stock
reserved juices from cooking the duck
For the Chanterelles:
25g butter
1 smoked garlic clove
200g chanterelles
1 tbsp flat-leaf parsley, chopped
Method:
Pre-heat your oven to 200C.
Season the ducks liberally inside and out with salt and freshly-ground black pepper. Place the thyme, butter and orange quarters into the body cavities. Sit in a roasting tin then transfer to your pre-heated oven and roast for 25–35 minutes (depending on size).
Once roasted, remove the ducks from the oven and set aside to rest. Reserve any roasting juices in a jug.
For the sauce, melt half the butter in a medium-sized saucepan over medium heat. Add the shallot and fry for 2–3 minutes, until lightly browned. At this point stir in the orange juice, port wine, stock and the duck roasting juices. Bring to a rapid boil and cook until the volume has reduced by 2/3. Taste the resulting sauce and adjust the seasoning.
Whisk in a knob of butter for a glossy finish then set the sauce aside to keep warm whilst you cook the chanterelles.
Melt the remaining butter in a frying pan and add the garlic. Use this to fry the chanterelles for 2–3 minutes, season to taste then remove and discard the garlic before stirring in the chopped parsley.
Halve the roast mallard then serve a roast mallard half with the fried mushrooms and the wine reduction sauce poured over.
