Roast mallard with port and marmalade sauce recipe

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Cost RangeNot
Nutrition Per PortionRDA
Calories545 Kcal27%
Fat30 g43%

Sunday roast with a difference! This easy dish mixes the flavour of wild duck with savoury bacon and sweet orange - delicious!


  • 1 onion, unpeeled, and cut into 6 wedges
  • 1tbsp olive oil
  • 6 streaky bacon rashers, stretched and halved
  • 3 mallard (wild duck)
  • Salt and freshly ground black pepper
  • Juice of 1 large orange
  • 300ml (½ pint) game or chicken stock
  • 5tbsp port
  • 4tbsp orange marmalade
  • A little tomato ketchup
  • 2tsp cornflour, optional
  • Roast potatoes, carrots, parsnips and Savoy cabbage, to serve




  1. Set the oven to gas mark 7/220°C. Put the onion wedges in a roasting tin and sprinkle them with the oil. Arrange the bacon rashers over the mallard to cover the breasts, then place on top of the onion wedges and roast for 20 minutes.
  2. Take the bacon off and put it in the roasting tin alongside the duck (or with the roasting vegetables). Sprinkle the ducks with salt and pepper and put back in the oven for 15 mins to brown.
  3. Take the birds out of the oven and transfer them to a warm baking tray, tipping the juices from inside the birds into the tray. Leave them, along with the bacon and onion wedges, to rest for 10 mins in a warm place.
  4. Scrape the roasting tin juices into a frying pan and add the orange juice, stock, port, marmalade and a good squeeze of ketchup, and boil to reduce until fairly thick. Add the cornflour, mixed with a little water, to thicken the sauce, if you prefer.
  5. Carve the birds and serve with the sauce, as it is or sieved, if you like it smooth, along with roast potatoes, carrots, parsnips and shredded, boiled cabbage.
Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies