Roast mallard

Type of recipe: Main courses

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Preparation method:

Clean and wash the mallards. Mix the sea salt, sage, rosemary and garlic together in a bowl and rub into the meat. Put the mallards in a roasting tray with a little oil, cover with baking paper and cook for 1½ hours at 180°C. Baste if necessary, initially with a glass of white wine and then with the stock. When cooked, remove the mallards from the roasting tray and make a sauce by adding a little potato flour to the pan juices. Serve the mallards with the sauce prepared, accompanied with roast potatoes or sweet-and-sour onions.

Preparation method:

Clean and wash the mallards. Mix the sea salt, sage, rosemary and garlic together in a bowl and rub into the meat. Put the mallards in a roasting tray with a little oil, cover with baking paper and cook for 1½ hours at 180°C. Baste if necessary, initially with a glass of white wine and then with the stock. When cooked, remove the mallards from the roasting tray and make a sauce by adding a little potato flour to the pan juices. Serve the mallards with the sauce prepared, accompanied with roast potatoes or sweet-and-sour onions. <<<