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Recipe: Wild mallard with a bramble sauce and foraged greens

February 2019

In the first episode of this new 麻豆官网首页入口 Scotland series, Dougie Vipond and chef Nick Nairn look at wild food and foraging.

Joining them in the kitchen to prepare this tasty recipe is Masterchef winner Jamie Scott.

Ingredients

Quantity Item
1 Whole Mallard
250g Cavolo Nero (or choice of Kale)
250g Spinach
5 Shallots
100g Wild mushrooms
30g Butter
500ml Chicken Stock
50g Brambles
35ml Scottish Gin
2 cloves Garlic
Pinch Thyme
1 tsp Honey

Method

Preparation

If using a whole mallard, separate the breasts, the small breast fillets and the trimmings. Season with salt and pepper.

Chop the greens roughly into chunks but keep each green separate for cooking.

Deep fry lichen, or other foraged green, to use as a garnish.

The mallard

Place all breasts in warmed pan skin side down and add some rapeseed oil and the trimmings.

Remove the small fillets after 30 seconds- 1 minute and set aside for sauce.

Continue to cook the breasts for 4-9 minutes depending on taste. Remove from pan.

Keep the trimmings in pan and use for the sauce.

The sauce

In the pan with the trimmings, add shallots, mushrooms, garlic, thyme, honey and sauté together. Add a splash of Scottish gin and the chicken stock. Leave to reduce.

Once reduced, filter the sauce to leave just the liquid. Add the foraged brambles and chopped small breast fillets to the sauce.

The greens

In a pan, add a little of the leftover chicken stock and butter. Then add the Cavolo Nero and season.

Add the other greens until soft. Arrange the greens on a plate and place the sliced Mallard breast on top. Drizzle on the sauce and top with garnish.

Suggested tipple: Aelder (Scottish whisky liqueur with elderberry’s and botanicals). Serve over ice with soda water.

Wild Food with Nick Nairn and Jamie Scott

Nick expresses his pride in Dougie Vipond鈥檚 culinary knowledge.