Ristorante La Ca’ di Mat
Ingredients and quantities

Quantities for 4 people:

  • 2 mallards weighing about 800g each
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1 bunch sage leaves
  • 100g salt, crushed
  • very little sunflower oil
  • 1 glass dry white wine
  • meat stock
  • potato flour

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.

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