Mallard Fillets

Season: September – February

• Fillets from the largest wild duck, the mallard
• Option of small (180g) or large (900g) packs
• Simple to cook
• Dispatched chilled

This product has two options with either two (180g) or ten (900g) breast fillet packs from the Mallard, the most common and largest wild duck.   Buying just the fillets saves the fiddly job of carving the whole bird and still gives you most of the meat from the bird as neither the legs nor wings have much meat. 

Cooking couldn’t be simpler – pan fry for a couple of minutes either side and serve with an orange jus. Alternatively, brown the fillets and then bake for five minutes maximum. Leave to rest for a further five minutes and then serve.

Pan fry for a couple of minutes, rest and eat pink. Lovely!