Go wild for Hugh's roast mallard recipe - the perfect autumn feast
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.
The best chefs on TV and over 6,000 recipes