Breast of wild mallard served with roasted garlic, onion, and new potatoes

Serves 2

Ingredients

2 breasts of wild mallard

2 bulbs of garlic, with the top ¼, cut off to expose the tops of the cloves

2 onions, skin on, top ¼ cut-off

400g new potatoes, parboiled and cut in half lengthways.

1 bunch of thyme

butter

 Method

On a hot BBQ place the cut side of the onions on the grill and cook until almost black. Wrap each onion in foil, cut side up, with a knob of butter, salt, and pepper and a couple of sprigs of thyme on top.

Wrap the garlic in the same way but not charred on the BBQ. Place all the foil parcels on a tray in the BBQ with the lid closed for about 15 minutes. Take out the garlic and leave the onions in for a further 10-15 minutes.

Melt a knob of butter in a non-stick frying pan over the hot coals and add the potatoes and a couple of sprigs of thyme, season well. Sauté for 10 minutes until golden brown.

Season the duck and rub in a little veg oil. Cook on the BBQ turning regularly until the duck is well seared. Close the lid for 4-5 minutes and then allow the duck to rest. Place the onions and garlic back in the BBQ to reheat and give the potatoes a quick Sauté.

Cut the duck in half lengthways and serve with the roasted vegetables.

Finally, enjoy!