Whole oven-ready mallard, plucked, drawn and trussed by our butchers Wild-shot in Suffolk with eco-friendly steel shot (no lead) Approximately 600g, serves 2 to 3 Significantly less fat than farmed duck, with a far deeper flavour The classic British wild duck and the easiest place to start Roasts in 25 to 30 minutes from a hot oven The mallard is the largest and most familiar of the British wild ducks, and what most people picture when they think of a roast wild duck. Each bird is plucked, drawn and trussed by our butchers, so the work at home comes down to a hot oven and a watchful eye. Carrying significantly less fat than a farmed duck, it delivers a far deeper, more savoury flavour, the kind of thing a glass of full-bodied red wine was made for. Allow 25 to 30 minutes in the oven and you have a confident centrepiece for two, or a more generous main course with leftovers for Monday's salad.
