Roast mallard, bramley and blueberry sauce
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Loading... - Kelly Cable
- 13 Dec 2020
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A roast wild duck for two with a sharp fruit sauce.
The recipe
Set the oven at 200C/gas mark 6. Place the mallard on a chopping board, then, using strong kitchen scissors or a heavy knife, cut the bird down its backbone into 2 halves. Place the halves side by side in a roasting tin, skin side up, trickle over a little oil, tuck in a small handful of thyme branches, and roast for 35 minutes.
While the bird roasts, cut 2 large Bramley or other sharp apples into segments, discarding the cores as you go. You don’t need to peel them. Put the apple in a saucepan, squeeze over the juice of half a lemon and add 2 tbsp of water. Place the pan over a moderate heat and leave to simmer, covered with a lid, for about 10 minutes, until they are completely soft and fluffy.
Tip 150g of blueberries into the apples then mash with a fork, so the juice from the berries ripples through the apples.
Serve the duck with the apple and blueberry sauce. Enough for 2.
