Here is a dish that was on the menu tonight. Mallard is a very flavourful duck. The meat is very red as opposed to a slightly pinker colour of farmed ducks. Ideally this meat should be cooked medium rare as overcooking can create a dry texture and musty flavour. Below i have paired it with caraway scented white cabbage, black currants, sweet and sour jus.
No comments:
Post a Comment