Poultry

Mallard

A tier

Mallard is the wild ancestor of most domestic ducks and a premier game bird in its own right. Breast is lean, dark, and intensely flavoured; cook it rare to medium-rare or it turns livery. Legs are sinewy and prefer confit or long braise. Pan-sear breast skin-on if fat allows, rest well, and serve with fruit (cherry, orange, sloe) or bitter greens. Wild diet creates seasonal flavour swings—cornfield birds differ from marsh birds. This is the benchmark “ducky” taste farm breeds approximate.

Also known as: Mallard, Wild mallard