Roast crown of mallard with an orange and redcurrant glaze recipe

  1. Chop the parsons and preen gland off the duck as they can make your sauce bitter
  2. Cut off both legs and remove the wish bone.
  3. This will give you a crown of duck i.e., two breasts still attached to the bone
  4. Remove the meat from the legs, chop and season, then fry with the cones to give them good colour
  5. Remove the meat and bones from the pan.
  6. Fry the roughly chopped carrot, onion and crushed garlic to give it colour
  7. Once all the vegetables and bones are coloured, drain away excess fat and return everything to the pan.
  8. Add the tomato puree and cook for five minutes before adding a glass of red wine, reducing by half, then add the game or chicken stock.
  9. Bring this to the boil, season and then simmer
  10. Take the juice of an orange and mix with the redcurrant jelly.
  11. This will be your glaze later
  12. Seal and season the duck crown in a pan with a very small amount of hot oil allowing the skin and fat to render down and colour
  13. Place the duck in the oven at 200C for five minutes, then down to 180C for a further 15 minutes.
  14. Five minutes before the end, brush the duck with the glaze two or three times, putting the duck back into the oven each time
  15. Remove the duck from the oven and place it on a plate allowing it to rest for five minutes.
  16. you can cook the duck together longer if you wish it to be more well done, but beware the more you cook it the tougher it will become
  17. Take the tray the duck was cooking on in the oven and place it on the stove top.
  18. Remove any excess fat and add the stock.
  19. Bring it to the boil, washing all the flavour from the bottom of the tray
  20. Strain the now gravy and if need be place it in a sauce pan to reduce further to your required consistency.
  21. Skim any fat from the gravy
  22. Serve the duck with roast potatoes cooked in duck fat, and a selection of vegetables

mallard, stock, carrot, onion, garlic, tomato puree, glass, orange, salt, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/13435/jos-soutos-roast-crown-of-mallard-with-an-orange-and-redcurrant-glaze (may not work)

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