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.


  • Prep Time: 10 minutes
  • Cook time: 35 minutes
  • Serves: 4 People


  • 2 whole mallards (cut into pieces) or 4 mallard fillets
  • 1 tablespoon sunflower oil
  • 2 tablespoons soy sauce
  • 50g green peppercorns in brine, drained
  • 500 ml whipping or double cream

  • 10 sprigs wild thyme
  • salt


  1. 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.
  2. 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.
  3. Add the green peppercorns and cream and simmer for about 25 minutes over low heat.
  4. 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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