This is the season for hearty and wholesome meals and with the game season underway we have some delicious products for you.
Partridges are coming in now and they are in great condition. These little fat birds are easy and fast to cook. I have looked out this recipe from Debbie Major which is really, really good. I had this with game chips and asparagus. The only tip I can give you is to use a medium/sweet cider in the gravy. You can buy Partridge directly from Barony Country Foods online, and if you fancy giving Debbie’s recipe a try, let me know in the additional comments section of your online order form (just write string!) and I’ll throw in a length of butchers twine FOC.
We also have some beautiful Mallard coming in just now. These are always a bit light on meat at the beginning of the season but now, a month in they have filled out and are in peak condition. Wild duck like mallard do not have a really fatty skin like domestic ducks and have a rich delicious flavour.
These ducks can be served with really any sticky, fruity sauce my personal favourite is Morello Cherry but the old classic orange sauce is great too. These are the times and temps that I use to cook my Mallard.
a) Give the outside of the duck a rub with some olive oil then season with salt and pepper.
b) Cover the breast of the duck with a few rashers of streaky bacon or pancetta.
c) Roast in a pre-heated oven at 230 Deg. C., 450 Deg. F. or Gas Mark 8 for 10 minutes.
d) Remove the bacon and cut the heat down to 200 Deg. C., 400 Deg. F. or Gas Mark 6 for a further 30 to 35 Mins depending on the size.
e) Very Important – Let your mallard rest for 10 or 15 minutes before serving
If you fancy trying Mallard here’s a direct link to the correct page on our online shop. Mallard You can also try our very quick to cook Mallard Breasts