Lacquered mallard with greengage barbecue sauce

Lacquered mallard with greengage barbecue sauce

By
From
Deep South
Serves
4
Photographer
Andy Sewell

In late summer I try to preserve as much fresh fruit as possible. One such way is by using greengages in a barbecue sauce. It is quite rich for the summer months but it goes perfectly with game, specifically mallard or other darker-meat birds. Put up a few jars for yourself and enjoy the wait. By the time you remember them a couple months later, your local butcher should have mallard hanging in the window.

Ingredients

Quantity Ingredient
2 mallard
2 tablespoons vegetable oil
sea salt

For the greengage barbecue sauce:

Quantity Ingredient
1 shallot, diced
1 teaspoon vegetable oil
1 garlic clove, crushed
250g greengages, stoned and quartered
2 teaspoons chipotle paste
A pinch paprika
1 teaspoon tomato paste
25g light soft brown sugar
1/2 teaspoon salt
3 tablespoons orange juice
2 tablespoons balsamic vinegar
3 tablespoons cider vinegar

Method

  1. First make the sauce. Sweat the shallot in the vegetable oil over a medium heat for 1–2 minutes, until softened but not coloured. Add the garlic and sweat for a minute more. Stir in the greengages and cook for 3–4 minutes, stirring frequently, until they begin to give up their juice. Add the chipotle paste, paprika, tomato paste, sugar and salt and stir until the greengages are thoroughly coated. Cover with the orange juice, balsamic vinegar and cider vinegar and bring to the boil. Cook for 25–30 minutes, until the greengages are soft enough to crush with the back of a spoon. Remove from the heat, purée in a food processor or blender until completely smooth, then pass through a sieve. Leave to cool and then chill.
  2. For an attractive finish to the skin, score the mallards across the breast in cross-hatch fashion every 5mm. Heat the vegetable oil in a large cast-iron frying pan. Add the birds and sear, breast-side down, until golden. Turn the birds on to their backs, brush the breasts and legs with greengage sauce and place in an oven heated to 200°C. Roast for 5–7 minutes, brushing again with the sauce around halfway through; the internal temperature of the breast meat should reach 56°C on a meat thermometer. Remove from the oven and leave to rest in a warm place for 10 minutes. Carve and serve with more of the greengage sauce.
Tags:
American
Southern cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again