Roast wild mallard, caramelised sprouts, hazelnuts, orange and clove with bread sauce

Roast wild mallard, caramelised sprouts, hazelnuts, orange and clove with bread sauceMichael McLaughlin

Roast wild mallard, caramelised sprouts, hazelnuts, orange and clove with bread sauce

Serves 2

Ingredients

  • 1 crown mallard
  • ¼ peel of an orange, zest only
  • ½ cinnamon stick
  • 4 juniper berries
  • Salt and pepper, to season
  • Rapeseed oil
  • 6 sprouts
  • 10 hazelnuts
  • 2 tablespoons honey

For the bread sauce

  • 1 banana shallot
  • 1 clove garlic
  • 20g butter
  • 6 cloves
  • ¼ orange, zest only
  • 100ml milk
  • 100ml cream
  • 1 bay leaf
  • 50g white dry breadcrumbs
  • Salt and pepper

Method

  1. Season the mallard with the zest of the orange, cinnamon, juniper, salt and pepper and sear on a hot pan coated in oil until golden brown. Place in an oven preheated to 180ºC/gas mark 4 for nine minutes (depending on size of bird) to achieve medium to rare. Allow to rest for half the cooking time.
  2. Cut the sprouts in half and blanch in boiling, salted water until slightly soft, then refresh in ice-cold water to stop the cooking process. Remove from the water and pat dry. Caramelise on a heated pan until golden brown and season with salt and pepper.
  3. Toast the 10 hazelnuts in a dry pan. Remove from the heat and lightly crush. Coat in honey, salt and pepper.
  4. To make the sauce, chop the shallot and garlic clove and sweat off in butter with cloves and zest of orange. Do not colour. Add milk, cream and the bay leaf. Bring to the boil slowly. Remove from the heat and leave to infuse for an hour. Strain through a sieve. Add the breadcrumbs, season to taste. Keep warm until serving.
  5. To serve, remove the two mallard breasts and cut lengthways. Place two halves on each plate with sprouts. Add 2–3 spoonful of bread sauce and garnish with the toasted hazelnuts.

See more recipes from Seamus Commons of Knockranny House Hotel below:

Seared Loin of Venison
Pan-Fried Breast of Partridge