Mallard with apples and shallots cooked in cider, celeriac mash, by Madalene Bonvini-Hamel

30 September 2010
Mallard with apples and shallots cooked in cider, celeriac mash, by Madalene Bonvini-Hamel

Madelene Bonvini-Hamel's recipe for mallard with apples and shallots cooked in cider and a celeriac mash makes the most of ingredients that are at their best in October.

(Serves eight)

For the mallard • 2 whole mallard
• Salt and freshly cracked black pepper
• 1 sprig of thyme
• 2tbs olive oil

For the celeriac mash • 1 head of celeriac
• 2tbs unsalted butter
• 200ml dry white wine
• 200ml chicken stock
• 100ml double cream
• Salt and freshly cracked black pepper

For the apples and shallots cooked in cider • 3 banana shallots
• 2tbs unsalted butter
• 200ml Aspal cider
• 200ml white chicken stock
• 2 Coxes apples
• 100g smoked pancetta
• Salt and freshly cracked black pepper


Mallard Preheat the oven to 200°'C and preheat the water bath to 64°C. Season the mallards, brush with oil, and roast them for 3 minutes only.

Vacuum pack the whole birds with the thyme and cook them in the water bath for 45 minutes. Rapidly cool them in iced water.

Remove the legs and breast from the bones, and trim the legs.

To reheat, roast the legs in the oven for 15 minutes. Pan fry the breast in butter on the skin side until the skin is crisp, and serve immediately.

Apples and shallots cooked in cider Slice the peeled shallots and dice the pancetta into small pieces. Core and cut the apples into wedges.

Heat a non-stick frying pan with the butter and caramelise the shallots, apples and bacon until golden, deglaze the pan with the cider. Cook until the cider becomes sticky, then add the stock and simmer until tender. Taste and adjust seasoning as required.

Celeriac mash Peel and dice the celeriac into 2cm cubes, heat a saucepan with the butter and sauté until it starts to turn golden. Season as you cook.

Deglaze the pan with the wine and cook until the wine is completely absorbed by the celeriac. Add the stock and cook until tender, then add the cream.

While the celeriac is still hot, pass the mash through a ricer, taste and adjust the seasoning as required. Keep warm until needed.

To serve Blanch the chard in salted boiling water, season with olive oil. Spoon the celeriac mash onto the plate and in a separate pile spoon the caramelised shallots and bacon and place the apples on the plate.

Slice the pan-fried mallard breast and place it over the shallots, and place the roasted leg next to the celeriac mash with a game chip intact. Arrange the chard on the plate and glaze the mallard with a game red wine sauce.

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