River Cottage Autumn

Roast wild duck recipe

Go wild for Hugh's roast mallard recipe - the perfect autumn feast


  • 1 wild mallard duck (no more than ½ kilo in weight)
  • Salt
  • Freshly ground black pepper
  • A little soft lard or butter


How to make roast wild duck

1. Preheat the oven to 230°C/450°F/Gas Mark 8.

2. Season the mallard with salt and freshly ground pepper, running some lard or butter over the carcass to keep it moist.

Tip: For heavier birds of 1kg, double the cooking time to 60 minutes.

3. Place in a baking tray and roast for 10 mins. Reduce the temperature to 180°C/350°F/Gas Mark 4 and cook for 30 minutes. Remove from the oven and leave to rest in a warm place for 10 to 15 minutes. The meat should be slightly pink to serve, but if you prefer the meat less pink add 5-7 minutes onto the cooking time.

4. Serve roasted duck with spelt tortillas, haw-sin sauce and fine slices of cucumber.

© River Cottage

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Thursday 16 October 2008
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