This feels about as Autumnal as things get. For the last few weeks I've been busy stocking the freezer with Pigeon, Pheasant and Wild duck; this recipe makes for a perfect Sunday lunch after a crisp, country walk. Serve with celeriac chips or mash.
1 Wild Duck (One Mallard will serve two, Teal and Widgeon are smaller so you’d need one each)
Salt and pepper
A large knob of soft butter
12 shallots, ends trimmed and peeled
A handful of dried sour cherries
A large wine glassful of sherry (not too dry)
A few thyme sprigs
1 Heat the oven to 180C/350F/Gas 4. Rub the butter into the duck skin, season well then sit on a metal roasting dish. Toss the shallots in a little olive oil then arrange around the bird. Roast for 35 minutes, basting the duck and turning the shallots regularly.