Steamed and Braised Mallard with a Parsnip Tart

Mallard is a wild duck in season between September and the end of January. It is the largest of the wild duck family, which includes wigeon and teal, and all of them have been eaten in Britain since prehistoric times. You might have to order mallard from your butcher in advance. The recipe can, however, be made using an oven-ready duck, but the cooking time will be longer.

This dish holds many exciting flavours and combinations. The pig’s trotter sauce is quite unbelievable to eat,