Mallard with Radicchio and Roasted Grapes
The fruity flavours of this one-pan dish are the perfect partners for wild duck. Sweet, sour and utterly moreish, it’s simple to prepare while never failing to impress.
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Cooking tools:
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 2 mallard ducks oven-ready
- 2 rosemary sprigs
- 4 thyme sprigs
- 1 brown onion, peeled and cut into small wedges
- 2 garlic cloves, peeled
- 2 oranges, zest and juice
- 2 cinnamon stick
- 50 grams butter, plus a little extra for placing in the cavity
- 1 tbsp olive oil
- 2 radicchio
- 350 grams grapes
- 2 tbsp balsamic vinegar
- Maldon sea salt and freshly ground black pepper
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