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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℃


  • Mallard, brace
  • Salt and pepper


  1. Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
  2. Preheat the oven to 220℃.
  3. Season the cavity and skin of each bird generously.
  4. Put a large, non-stick pan on a medium heat and brown the birds on all sides for a couple of minutes.
  5. Place the birds in a roasting tray and place in the middle of the oven and turn down to 200℃.
  6. 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.
  7. Rest under a sheet of tin foil for ~10 minutes.