Roast mallard
Having roasted mallard a few times, it wasn’t until I got a good food thermometer that it start coming out medium rare. I got the internal temperatures from this Farmison & Co recipe for roast mallard:
- Rare 54℃
- Medium Rare 58℃
- Medium 61℃
- Medium Well Done 65℃
- Well Done 72℃
Ingredients
- Mallard, brace
- Salt and pepper
Instructions
- Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
- Preheat the oven to 220℃.
- Season the cavity and skin of each bird generously.
- Put a large, non-stick pan on a medium heat and brown the birds on all sides for a couple of minutes.
- Place the birds in a roasting tray and place in the middle of the oven and turn down to 200℃.
- Roast until the internal temperature reaches 58℃ for medium rare. I tend to check the temperature a couple of times and it usually takes ~20 minutes.
- Rest under a sheet of tin foil for ~10 minutes.