When in comes to hanging mallards, most of my UK friends recommend 3-4 days, but with the semiaquatics, I pluck and clean them the same day and age them in the refrigerator for a day or two before cooking. The mallard is an opportunistic omnivore and, therefore, it is a bit of a lottery in terms of taste from bird to bird. You can plan for a half bird per person, if serving wild mallard. Plumper, younger birds are perfect for roasting.
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