- 1 Onion, unpeeled and cut into 6 wedges
- 1tbsp Olive Oil
- 6 rashers of streaky bacon, stretched & halved
- 3 Mallard (wild duck)
- Salt & pepper
- 1 large orange, juiced
- 300ml game/chicken stock
- 5tbsp port
- 4tbsp marmalade
- 2tbsp cornflour
- little Tomato Ketchup
- roast potatoes, carrots, parsnips & savoy cabbage, to serve
Pre-heat oven to 220c/Gas mark 7
Firstly, put onion wedges into roasting tray and place the mallard on top. arrange the bacon rashers to cover the breasts of the bird. Roast for 20 mins.
Now, take off the bacon rashers and place in a separate roasting tin.
Season the duck and place back in oven for 15 mins.
Making sure you tip the juices out of the birds, take them out of the oven and place in a warm dish to rest with the roasted vegetables and bacon.
scrape the roasting tin along with the juices into a saucepan. add the orange juice, stock, port, marmalade and a good squeeze of tomato ketchup.
boil and reduce to preference. adding cornflour mixed with a little cold water if thickening required.
carve the birds with the sauce, as it is or sieved. along with roasted vegetables and boiled cabbage.