MalardisOrigin: English Period: Medieval |
Original RecipeMalardis (from Utilis Coquinario)Pluuers, malardis, teeles, larkes, fynches, buntyngges: alle these schulle be rostyd & seruyd wyth freture and braune; the sauce schal be gyngeuer. Translation: Plovers, mallards, teals, larks, finches, buntings: all these shall be roasted & served with fritters and brawn; the sauce shall be ginger. 
Modern RedactionIngredients:
1 duck, head & feet on style (often found in Asian or Oriental markets) Method:Lightly coat the duck with olive oil, using a pastry brush or your hands. Place in a baking or roasting pan lined with parchment paper or aluminum foil. (There will be quite a lot of grease, so be sure that your pan is deep enough.) Sprinkle salt and pepper liberally over the top then wrap the wings, feet, & head of the duck in cheesecloth to prevent overcooking & burning. Place the duck, uncovered, in a 190°C oven and bake for approx. 1 to 1½ hours, or until the duck is fully cooked and a golden brown colour. Remove from the oven and unwrap the cheesecloth. Using the pastry brush, quickly brush the entire duck with the beaten egg yolk. Return to the oven for approx. 20–30 seconds to set the egg yolk — any longer than that and the yolk will brown & ruin the golden effect. Place the duck on a large serving platter and surround it with freshly made fritters and the sliced brawn. Accompany it with bowls of the ginger sauce and serve. |
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