Mallard Oven Ready Frozen


The Mallard is the largest of the Wild Duck and one Mallard will certainly be sufficient for two people. Wild Mallard has a very different taste to that of farmed Mallard.  The time the Wild Mallard has spent in its’ natural environment eating a varied diet creates a dark, rich, full flavoured, extremely tasty lean meat. Wild Mallard is perfect for roasting or stewing and goes fantastically well with fruit.

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100% Wild Mallard




Please note all our game is wild and shot and although every effort is made to remove any shot on rare occasions traces of shot may be found.

As with all Game it is important not to over cook Wild Mallard.  Wild Mallard makes a great whole bird roast, the thin layer of fat under the skin helps to keep the meat from drying out, so it is important not to remove it before cooking.  For extra flavour when roasting you can fill the cavity of the bird with fruit stuffing or oranges. Always season inside the cavity as well as the outside of the bird before cooking.

To roast:

Preheat oven to 220c / gas mark 7

Brush with a little oil and season. Dress with streaky bacon on top of the bird to help stop it drying out. Place the bird in a roasting dish (can be placed on top of quartered onions or shallots) and place in the middle of preheated oven. Cook for 20 minutes then remove the bacon to allow the bird to crisp up and cook for a further 10 - 15 minutes depending on the weight of the bird. Ensure the juices run clear before leaving to rest for 10 minutes. The juices and shallots can be used to make a delicious gravy. Strong fruit flavours compliment the flavour of the Wild Mallard and help to cut through the richness of the meat.