Try Mallard en croute for Great British Game Week

Duck Mallard En Croute (Photo: Marc Millar)

Mallard en croûte (Serves 2)

Ingredients Instructions
  • 2 mallard breasts, about 150g per breast
  • ½ savoy cabbage, cored and very finely shredded
  • Olive oil
  • 50g thinly cut smoked lardons
  • ½ onion, thickly sliced
  • ½ garlic clove, crushed to a purée
  • 100g crépinette, rinsed
  • 100g sliced pancetta
  • 200g puff pastry
  • Plain flour for rolling out the pastry
  • 2 free-range egg yolks, beaten
  • Sea salt and freshly cracked black pepper
  • Bring a large saucepan of salted water to the boil. Add the cabbage and blanch for 2–3 minutes until it just starts to wilt, then immediately drain. Refresh under cold running water to stop the cooking and set the colour. Pat dry and set aside.
  • Meanwhile, heat a large well-seasoned frying pan over a medium-high heat, then add a splash of oil. When hot, add the lardons and sauté until they are coloured all over. Add the onion and garlic and continue sautéing for a further minute. Add the cabbage and continue sautéing for 4–5 minutes until it is tender. Remove the pan from the heat and set aside.
  • Cut the crépinette into 2 equal-sized portions, and lay one piece on the work surface. Arrange half the sliced pancetta on top so it is the length of a duck breast. Season a breast with salt and pepper and place it on top of the pancetta. Add 2 generous tablespoons of the cabbage. Roll the pancetta and crépinette around the duck and cabbage to make a thick sausage shape. Repeat with the other piece of crépinette and the remaining duck breast and cabbage. Set both duck parcels aside.
  • Divide the puff pastry into 2 equal-sized portions. Roll out each portion on a lightly floured surface with a lightly floured rolling pin into a 20 x 15cm rectangle about 3mm thick. Now place one of the duck parcels on a piece of puff pastry, rolling the pastry around until the duck and cabbage are completely covered. Lightly squeeze all the joins so the pastry is well sealed. Repeat with the remaining ingredients to make another duck parcel, then chill both of them for 20 minutes.
  • Meanwhile, preheat the oven to 200˚C. Brush each parcel with the beaten eggs.
  • Place the pastry parcels on a baking sheet and bake for 16–17 minutes until the pastry is golden brown. Remove from the oven and leave to rest for 8 minutes before slicing.

Recipe © Great British Game Week |