A beautiful British dish filled with lots of flavours!
Truss the mallard with a square of pork back fat season and roast through a hot oven, 180 degrees for 15 mins or so. Remove the pork fat after ten mins to allow the breast to brown. Baste the bird every so often. Remove and rest well somewhere warm.
Sweat the shallots and thyme sprig in half of the butter for 10 mins Add the port and red wine. Reduce to almost a syrup Add the black current juice and simmer for 5 mins.
Add the whole black currents and warm gently.
Whisk in the butter and serve.
Carve the rested duck and spoon round the sauce. Serve with game chips and watercress.
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» 14h ago
I’ve heard about Delices and Gourmandises by my grandparents as they always order there some of our dishes or pastries during family ceremonies. I’ve never tried one of their products but maybe next time I will ask my grand-mother to order at Delices and Gourmandises online store on my next visit. Let’s say chocolates!! :)
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