Serves: 4 (2 people per mallard)
Preparation time: 20 mins (overnight)
Cooking Time: 30 mins + rest
The taste of these beautiful wild mallards far out weigh those that are farmed. Never have I seen such empty carcasses after cooking them up for my friends.
- Chilly Olive Oil
- Red wine
- Lemon zest
- Orange Juice
- Lemon grass
- Salt & Pepper
Get an air tight bag, place the mallard along with the marinade in there. The marinade can be what ever you feel like, no holding back! Give the mallard and the marinade a good shake and then press all the air out of the bag before tieing it up. Leave in the fridge overnight, as always the longer the better.
The roasting takes about 20 minutes on a high 190/200 temperature before leaving to rest for ten minutes.