Baked Mallard Duck
Germano Reale al Forno
Baked mallard duck, soft and scented with white wine, with lardo, aromatic herbs and orange.
Roasted mallard duck is a substantial dish, perfect for lunch or dinner, serving a whole bird with a dramatic appearance and a bold flavor. The meat, more flavorful than lighter dishes, is balanced by the aromatic herbs, the citrus notes of the orange, and the nuance of the white wine. lardo It performs an essential technical function: it protects the breast during its long stay in the oven and helps keep the surface soft and tasty. Cooking occurs in two stages, with an initial, more delicate browning and a prolonged phase at a higher temperature, to develop color and tenderness. At the table, mallard is enhanced with baked new potatoes, orange slices, and, according to preference, polentaThe recipe belongs to Italian cuisine.
Instructions
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7 steps · natural Italian voice
Prepare the mallard
Clean the mallard duck, removing the innards and any remaining feathers. Make sure the skin is dry, then season the inside with salt and pepper: this uniform preparation promotes even cooking and a more flavorful meat.
Stuff the inside
Insert the bunch of aromatic herbs into the cavity, knob of butter, it clove of garlic and a slice of orange. Finish with a little sage and rosemary, so the heat will gradually release the aromas and flavors throughout the bird.
Lard and alloy
Distribute the lardo on the breast, covering the surface evenly to protect it from excessive drying. Tie the mallard to maintain its shape during cooking; the bird should be compact and ready to be transferred to the baking pan.
Brown in the oven
Preheat the oven and place the mallard in a baking pan with a drizzle of seed oil. Bake at 140°C (284°F) and let it brown: the skin should take on a light brown color, without darkening excessively, before adding the wine.
Deglaze with wine
Pour a splash of white wine into the baking pan and let it evaporate in the oven. Wait until the alcoholic smell fades and the liquid begins to integrate with the cooking juices and fat, without leaving a pungent aroma.
Complete cooking
120 minRaise the temperature to 180°C (356°F) and continue cooking for about two hours. Baste the mallard occasionally with the lardo and the bottom of the baking pan: the surface should remain moist and golden, while the meat will become tender.
Serve with accompaniments
Remove the mallard from the oven and arrange it on a serving platter. Garnish with a sprig of herbs and orange slices, then serve with baked baby potatoes and, if desired, polentaServe it hot, enhancing the pan juices.
Chef's Tips
To keep the breast tender, distribute the lardo on the surface before cooking and baste it periodically with the fat during the two hours in the oven.
Ingredients
- Ingredients for 4 people
- 1 mallard weighing approximately (2.2 lb) 1 kg
- (3.53 oz) 100 g of lardo (cured pork fatback)
- 1 bunch of aromatic herbs
- 1 clove of garlic
- 1 knob of butter
- Âą/Âł of a litre of white wine 1 drop of seed oil
- 1 orange
- salt and pepper
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
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