1 mallard (wild duck)
1 Seville orange
1 teaspoon honey, or
1 teaspoon sesame oil
Preparation:
Put half a Seville orange up the bottom of a mallard and squeeze the other half, mixed with 1 teaspoon of honey or sesame oil, as you wish, over the breast before you cook it.
Roast in the oven for 40 minutes at 210 degrees.
You won't even need to deglaze the pan to make a sauce to go with the mallard: the juices there will be good enough just as they are, though if you wish, you can:
* Thicken with 1 teaspoon of cornflour, made first into a paste with some of the juice. This makes it "more saucelike".
Put half a Seville orange up the bottom of a mallard and squeeze the other half, mixed with 1 teaspoon of honey or sesame oil, as you wish, over the breast before you cook it.
Roast in the oven for 40 minutes at 210 degrees.
You won't even need to deglaze the pan to make a sauce to go with the mallard: the juices there will be good enough just as they are, though if you wish, you can:
* Thicken with 1 teaspoon of cornflour, made first into a paste with some of the juice. This makes it "more saucelike".
Or: * Add more
seville orange juice.
Sweeten with honey to taste or leave the sauce sharp.
Sweeten with honey to taste or leave the sauce sharp.
