Mallards are wild ducks that can only be hunted during the game
season. Their flesh is richer than the farmed variety and far less
fatty. Cured in whisky and lightly smoked keeps the meat succulent
Prep: 15 minutes, plus 2 to 12 hours marinating
Cook: 15 Minutes
200ml pear poaching stock, boiled down to a sticky syrup (around 50ml)
Mixed small leaves i.e. watercress and rocket leaves
80g toasted walnuts roughly chopped
Marinade: Mix all the marinade ingredients
together in a bowl large enough to hold the mallard breasts.
Place the mallard in the bowl and coat in marinade.Cover and
refrigerate for 2 to 12 hours, turning halfway through
To Cook: Remove the breasts from the
marinade, and season with a little salt and pepper. Heat the oil
in a frying pan over a moderate high heat. When hot add the
mallard skin side down. cook for a couple of minutes so that the
skin begins to colour, turn over and cook for a 2 minutes until
To Smoke: Place the rice, green tea,
aniseed and cassia bark in a smoker, cover and place over a
moderate heat. When it begins to smoke place the mallard
breasts on the rack in the smoker and cover. Cook over a
moderate low heat for 10 minutes turning halfway through. Remove
the mallard from the smoker. Rest for 5 minutes before serving.
Can be served cold and still equally delicious.
Serving Suggestion: Slice mallard breast
at an angle, with spiced poach pears, salad leaves, scatter over
toasted walnuts and drizzle over reduced pear syrup.