Mallard with Wild Thyme & Green Peppercorns
In this recipe, taken from chef Jean-François Mallet’s book, Recipes from the Woods, mallard is perfectly paired with a creamy and aromatic peppercorn and wild thyme sauce. Simple but spectacular, this dish is sure to impress.
Instructions
- Season the duck pieces with salt. Heat the oil in a large flameproof casserole (Dutch oven) over high heat, add the duck pieces and sear for 5 minutes until coloured on all sides.
- Reduce the heat, add the soy sauce and deglaze the casserole by scraping the cooking juices o the bottom of the casserole with
a wooden spoon or fish slice (spatula) and incorporate into the soy sauce. Simmer for 5 minutes to reduce the liquid.
- Add the green peppercorns and cream and simmer for about 25 minutes over low heat.
- Add the thyme sprigs to the casserole, stir to mix, then serve.
This recipe was originally published in Recipes from the Woods by Jean-Francois Mallet.
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