Roasted Mallard Recipe - Great British Chefs

Ingredients

• 1 mallard
• 10g of rock salt
• 500g of goose fat
• 1 egg, beaten
• 100g of plain flour
• 100ml of olive oil
• 1 handful of Panko breadcrumbs (1)
• salt
• black pepper
• 500g of organic pumpkin, cut into large chunks
• 1 bunch of thyme
• 500ml of chicken stock
• 75g of unsalted butter, diced
• 1 tbsp of olive oil
• 1 large onion, finely chopped
• 200g of chestnuts, peeled
• 100ml of chicken stock
• 50ml of double cream
• 1 orange, segmented and juice reserved
• 10g of unsalted butter
• 5g of brown sugar
• 10g of baking powder
• 150g of plain flour
• 2 tbsp of sage leaves
• 2 tbsp of pumpkin seeds, toasted
• ice cold water
• 100g of cornflour
• vegetable oil