Glazed Roasted Mallard Recipe
Recipe By Great British Chefs
Paul welburn's stunning mallard recipe sees the crowns coloured in a pan before roasting in the oven to perfection, then glazed with a rich mixture of honey, star anise and juniper. The legs are cooked confit for a beautifully tender texture, and the birds are served with baby turnips, cavolo nero and a rich duck sauce.
4.8
21 Rating -
Rate
Non Vegdiet
3hr 30minstotal
3hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Glazed Roasted Mallard Recipe
- 1/2 Whole mallard ducks
- 1/2 sprig Thyme
- 0.13 Garlic bulb
- As required Vegetable oil
- As required Butter
- As required Salt
- As required Pepper
- 12.50 gram Coarse sea salt
- 1/4 Star anise
- 1/4 Juniper berry
- 1/4 Slice of orange peel
- 1/4 sprig Thyme
- 1.25 Black peppercorns
- 1/4 kilogram Mallard duck bones
- 3/4 Shallots
- 1/4 Carrot
- 1/4 Garlic Clove
- 1/4 Juniper berry
- 3/4 Peppercorns
- 1/4 sprig Thyme
- 1/4 tablespoon Red wine vinegar
- 43.75 milliliter Red wine
- 31.25 milliliter Port
- 125 milliliter Dark chicken stock
- 1/4 dash Oil
- 125 gram Duck fat
- 1/4 sprig Thyme
- 0.13 Garlic bulb
- 200 gram Floury potatoes
- 50 gram Cream
- 50 gram Butter
- As required Salt
- As required Pepper
- 1/4 bunch Baby turnips
- 50 gram Water
- 50 gram Butter
- 25 milliliter Honey
- 6.25 milliliter Sherry vinegar
- 1/2 Juniper berries
- 1/2 Star anise
- 100 gram Cavolo nero
- As required Salt
- As required Pepper
- As required Thyme leaves
- As required Flaky sea salt
- 1.25 Black peppercorns
- 12.50 gram Coarse sea salt
- 1/4 Star anise
- 1/4 Juniper berry
- 1/4 Slice of orange peel
- 1/4 sprig Thyme
- 1/4 dash Oil
- 1/4 Carrot
- 3/4 Shallots
- 1/4 Garlic Clove
- 1/4 sprig Thyme
- 1/4 Juniper berry
- 3/4 Peppercorns
- 1/4 tablespoon Red wine vinegar
- 43.75 milliliter Red wine
- 125 milliliter Dark chicken stock
- 31.25 milliliter Port
- 1/4 sprig Thyme
- 0.13 Garlic bulb
- 125 gram Duck fat
- 200 gram Floury potatoes
- 50 gram Butter
- 1/4 bunch Baby turnips
- 50 gram Water
- 1/2 Star anise
- 25 milliliter Honey
- 6.25 milliliter Sherry vinegar
- 1/2 Juniper berries
- As required Vegetable oil
- 1/2 Whole mallard ducks
- As required Pepper
- As required Salt
- As required Butter
- 1/2 sprig Thyme
- 0.13 Garlic bulb
- As required Pepper
- 50 gram Cream
- 50 gram Butter
- As required Salt
- As required Pepper
- 100 gram Cavolo nero
- As required Salt
- As required Flaky sea salt
Nutrition
value
value
1812
calories per serving
72 g Fat166 g Protein105 g Carbs33 g FiberOther
Current Totals
- Fat72g
- Protein166g
- Carbs105g
- Fiber33g
MacroNutrients
- Carbs105g
- Protein166g
- Fiber33g
Fats
- Fat72g
Vitamins & Minerals
- Calcium1132mg
- Iron66mg
- Vitamin A1524mcg
- Vitamin B13mg
- Vitamin B22mg
- Vitamin B351mg
- Vitamin B64mg
- Vitamin B9342mcg
- Vitamin B120mcg
- Vitamin C164mg
- Vitamin E6mg
- Copper7mcg
- Magnesium496mg
- Manganese3mg
- Phosphorus2397mg
- Selenium204mcg
- Zinc23mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs