Small mallard (wild ducks) make an ideal dinner for two, being an unique and delicious dish for a romantic evening. In this recipe, I am preparing the mallard as a galantine, which means that the bird is de-boned and then stuffed with a farce. Once cooked, the gallantine can be served hot or may be refrigerated and served cold.
In regards to wild ducks, they vary in size from small, around 500g, to large, up to 4.5kg. Mallards are the closest to the domestic farmed duck in taste and texture, but are less fatty. In Britain, the wild duck season runs from the end of August to the end of January.