Mallard w/ poached quince, roasted endive & orange

Mallard w/ poached quince, roasted endive & orange

Mallard w/ poached quince, roasted endive & orange

Recipe by

Serves 2


  • Wild Duck, Whole

  • 1 large quince

  • peel from ½ an orange

  • juice of 1 orange

  • 1 tsp coriander seeds

  • 2 tbsp brown sugar

  • 2 tbsp apple cider vinegar

  • 6 black peppercorns

  • 1 fresh bay leaf

  • medium dry cider

  • 1 large endive

  • 50g melted butter

  • salt

  • balsamic or sherry vinegar

  • 2 blood oranges (Sanguinello)


  • Turn the oven to 200°C fan.
  • Peel and cut the quince into 6 segments lengthways, cutting out the seed area.
  • In a small saucepan, dry fry the coriander seeds until their smell comes to the nose. 
  • Put the quince segments in a pan and cover with cider, then add the orange juice, bay leaf, sugar, vinegar and spices.
  • Cut a cartouche (paper lid) from the baking paper and lay it on top.
  • Bring the pan to a simmer and poach the quince segments until tender to the point of a knife but not overly soft to the point of near collapse.
  • Remove the quince segments to a bowl and then rapidly reduce the remaining liquid to a syrup. Season the syrup with a little salt.
  • While the quince segments poach, lay the endive segments on a baking tray lined with baking paper.
  • Paint all over with plenty of melted butter and then splash them well with vinegar.
  • Give them a generous seasoning and place them in the oven.
  • When they appear well browned on the open side, turn them over, splaying them out a little and then reapply butter and vinegar.
  • Roast again. They want to be really browned and almost crisping to burnt. Remove them to one side until ready to reheat before serving.
  • Cut the skin and pith from around the remaining orange and cut the segments from between the membranes, keeping them whole.
  • Place in a small bowl with any juice.
  • Smear the duck generously with vegetable oil and then heavily season with salt and pepper. Stuff a little thyme in its body cavity and a few stems across the breast.
  • Roast for approximately 22-24 minutes. Then allow resting for 5 minutes before carving. The inner breast meat is best served pink.
  • Keeping the root end intact, cut the endive into 8 segments.
  • Warm the endive and poached quince segments with their syrup.
  • Serve the carved meat over a little of the syrup poured onto a platter with the quince arranged alongside the roasted endive and room temperature orange segments.
  • Go over the top with a generous walnut oil drizzle and a heavy black pepper grind.