Having roasted mallard a few times, it wasn’t until I got a good food thermometer that it start coming out medium rare.

Ingredients

• Mallard, brace of
• Salt and pepper

Instructions

1. Take the mallard out of the fridge, unwrap, pat dry and allow to come to room temperature.
2. Preheat the oven to 220°C.
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°C.
6. Roast until the internal temperature reaches 58°C 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.

Internal temperatures (°C)¹

• Rare 54
• Medium Rare 58
• Medium 61
• Medium Well Done 65
• Well Done 72