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Unavailable - Whole Mallard (700g)
The smaller cousin of our larger ducks, wild mallard is full of rich, gamey flavour, making it ideal for roasting or slow cooking. The meat is dark, tender and deeply satisfying—a true seasonal treat.
Serves 1
Subscription price
Regular price
Unavailable - Whole Mallard (700g)
Subscription price
Regular price
Order today and get it Thursday 23rd of July.
You can pick a later date at checkout.
The smaller cousin of our larger ducks, wild mallard is full of rich, gamey flavour, making it ideal for roasting or slow cooking. The meat is dark, tender and deeply satisfying—a true seasonal treat.
All our Wild Game Birds are sourced in partnership with Aim To Sustain, from assured shoots in Britain. Aim to Sustain is a regulatory organisation that works to ensure game shooting is sustainable, whilst also upholding high standards in welfare and sustainability. Our game is fresh, in-season, and follows RSPCA advice to protect species diversity. We only ever list native, flourishing feathered game found right here in the British countryside.
Mallard (100%).
May contain shot.
For allergens see ingredients in BOLD.
1. Remove the bird from the fridge 30–60 minutes before cooking.
2. Preheat your oven to 200°C / 180°C fan / gas mark 6.
3. If using, place lemon wedges and herbs inside the cavity.
4. Wrap the bird loosely with smoked streaky bacon. Tip for crisp bacon: Start the bird in the oven uncovered. For larger birds (mallard or pheasant), you can tent loosely with foil for the first half of cooking, then remove the foil for the last 10–15 minutes to allow the bacon to crisp without drying out the meat.
5. Roast in the oven for 40-45 minutes. Use a meat thermometer and remove the bird when the internal temperature reaches 70–72°C.
6. Remove from the oven and allow to rest for 10–15 minutes before carving.