Braised Mallard: A Surprisingly Simple Dish for Culinary Excellence

Enjoy the lusciousness of Braised Mallard with Red Wine Reduction


  • 2 whole mallard ducks, cleaned and dressed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 2 cups red wine (such as Cabernet Sauvignon or Merlot)
  • 2 cups chicken or duck broth
  • 2 bay leaves
  • 4-6 sprigs of fresh thyme
  • 2 tablespoons butter (for finishing)
  • Chopped fresh parsley (for garnish) 



        • Pat the mallard ducks dry with paper towels.
        • Season the ducks inside and out with salt and freshly ground black pepper. 


        • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
        • Brown the mallard ducks on all sides until they are golden brown. Remove them from the pot and set them aside. 

      Aromatics and Vegetables:

          • In the same pot, add the chopped onion, carrots, celery, and garlic.
          • Sauté the vegetables until they are softened and slightly browned. 

        Deglazing and Braising:

            • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
            • Allow the wine to simmer and reduce by half.
            • Return the seared mallard ducks to the pot.
            • Add the chicken or duck broth, bay leaves, and fresh thyme.
            • Bring the liquid to a simmer.

          Slow Cooking:

              • Cover the pot and reduce the heat to low.
              • Let the mallard ducks braise gently for about 2 to 2.5 hours, or until the meat is tender and almost falling off the bone.

            Reducing the Sauce:

                • Carefully remove the mallard ducks from the pot and set them aside.
                • Increase the heat to medium-high and let the sauce simmer until it has reduced by about half.

              Finishing Touches:

                  • Remove the bay leaves and thyme sprigs from the sauce.
                  • Swirl in the butter to give the sauce a rich and velvety texture.


                    • To serve, carve the mallard ducks into serving portions.
                    • Place the duck pieces on a serving plate and drizzle the red wine reduction sauce over them.
                    • Garnish with chopped fresh parsley.

                  Indulge in the lusciousness of Braised Mallard with Red Wine Reduction – a dish where the deep flavors of duck meet the elegance of red wine, resulting in a culinary masterpiece that’s sure to captivate your taste buds.

                  Braised Mallard

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