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
- 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.
Mallard with Radicchio and Roasted Grapes
The fruity flavours of this one-pan dish are the perfect partners for wild duck. Sweet, sour and utterly moreish, it’s simple to prepare while never failing to impress – making it an ideal choice for dinner parties.