Crumpets and Dan lepard againNot sure about copyright but what the heck. Something went wrong. The batter seemed OK and had the consistency of double cream. 450g plain flour 1tsp caster sugar...
Don't do them often but....
buttuming it's plucked, wipe it out with a damp cloth.
Llwyn Onn Hotel, WrexhamBas and I stayed in Wrexham on Friday night at a privately-run, three star hotel called Llwyn Onn...
Broadly speaking there are two methods I've used - roasting and braising. Mallard can be dry and a bit tough but excellent flavour.
Roasting:
Medium oven about 20-30 mins; have a look to see when they are done. They need some fat on the outside to baste them - bacon or baste in other fat.
I always put an orange inside the bird for moisture; just peel the orange and put it in whole. It won't look like an orange by the time the bird's done - just an anonymous bit of orange on the bottom of the cavity but i reckon it helps to keep the meat moist. I've seen a recipe which says use a potato and an onion; never tried that.
Other recipes say have about half inch of liquid in the bottom of the roasting tray; never done that either.
Braising-potroast.
Roast or fry uncovered on a bed of veg (onions, roots, appropriate fat or bacon) for about 20 mins or so turning to brown on all sides, then add cooking liquid (stock, wine, whatever), cover and give it another 30 mins. Again check to see when done.
Either way...
Thicken any pan juices for gravy, season as liked (together with water from vegetables cooked to accompany the duck if needed). Also, if you stew the giblets beforehand that stock is good in the gravy as well.
Cheers Jane
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