Mallard breast done right: with a port reduction, with real technique and a good rest.
Prep 18 min · Cook 81 min
Brine or season the mallard breast well ahead and pat the skin completely dry for a crisp finish.
Heat the oven and a heavy pan, then sear the skin side hard to render the fat and set the color.
Move it to the oven and roast to a just-pink, juicy center, basting once or twice along the way.
Tent and rest so the juices settle back through the meat before carving.
Carve and serve with a port reduction, spooning any pan juices over the top.
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