Spiced Mallard with honey roast carrots and beetroot, on a bed of chard. (Courtesy of Peter Moody at My HOT Kitchen)
For the Mallard
1 medium sized mallard
1 tbsp Fennel Seeds
1 tbsp coriander seeds
1/2 tbsp peppercorns
For the vegetables:
350g carrots (I got lucky with these coloured charentay carrots) cleaned
4 medium sized beetroot. Peeled and quartered
2 tbsps of local honey
1tbsp cumin seeds
couple of pinches of chilli flakes
For the chard
6/8 large leaves, stripped of the hard rib (I've kept these for a stir fry)
Juice of a half a lemon
zest of a lemon
large knob of butter
For the 'gravy'
1 carrot diced
1 shallot chopped
1 stick of celery diced
300ml of chicken stock
100ml of Madeira or similar
Start by combing your carrots, beetroots, honey cumin and chilli in a large roasting pan.
Place them in an oven (180c) for 40 mins.
Brown your mallard all over in a hot pan, don't take too long over this, just a nice colour all over
Blitz the fennel, corianders and pepper together.
Coat the mallard with honey and sprinkle your spice all over.
Place into the hot oven for approx 20 mins
Now make your gravy.
Fry the mirepoix together in a little olive oil
When soft add the stock.
Reduce this down then add the maderia
Continue to let this reduce.
Strain the veg and reduce once more until you have a glossy thickened gravy.
Remove mallard and let it rest for 15 minutes (it will be bloody, if you'd rather not have that look, roast for another 10).
Wash the chard but leave the water on the leaves, this is enough for the cooking process.
Place into a large hot pan (I use a wok), add a knob of butter and a squeeze of lemon juice.
Check the veg are now soft and a little gnarly.
Take the breasts off the mallard crown (I keep the carcass for stock)
Plate up with the chard first, followed by sliced breasts, with veg scattered around.