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.


  • Mallard, brace of
  • 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°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

  1. Internal temperatures from this Farmison & Co recipe for roast mallard
Tag: mallard