Slow Cooked Mallard from Wild and Game …with Fruit Jelly
Duck is a wonderful meat but sometimes a large bird can be a little too much for an intimate dinner à deux. Mallards are a small variety and one, with side dishes, is perfect for two discerning diners. The mallards can be found at Wild and Game along with all kinds of free-range quality meat. Keep an eye out for seasonal game and try something new with the changing seasons.
This is a simple recipe made in a slow cooker.
Slow Cooked Mallard with Fruit Jelly
(Use a regular duck if mallard isn’t available)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tablespoons butter
Wild and Game mallard
250ml stock or a combination of stock and Port
125 ml of grape or blackcurrant jelly
salt and pepper, to taste
2 tsp balsamic vinegar, or to taste
2 tsp cornflour (optional)
Preheat the slow cooker to High.
Heat the oil in a wok or large frying pan and fry the onion and garlic till just golden. Remove and set aside.
In the same pan melt the butter and brown the duck on all sides.
Add the onion/garlic mix and the mallard to the heated slow cooker.
Pour over the stock and jelly, and season.
Put the lid on the slow cooker and cook for half an hour on High. Change the setting to Low and cook for 3 hours.
Remove the duck and add the balsamic vinegar to the sauce; thicken the sauce with a little cornflour if desired.
Serve with vegetables of your choice such as sweet potatoes and beans, or roast potatoes and red cabbage. A nice glass of red will complete this simple main course.