Roast Mallard with sour cherry shallots

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

Olive oil

A handful of dried sour cherries

A large wine glassful of sherry (not too dry)

1Tsp Honey

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.

2 Remove the duck from the dish, cover with foil and leave in a warm place to rest. Drain off any fatty juice into a bowl and put the metal dish onto the hob. Pour in the sherry, thyme, honey and cherries, then simmer with the shallots on a medium heat for 10 – 15 minutes, until the sherry has reduced and the cherries have swollen.

Five spice duck with damson relish

Autumn abounds; sepia tendrills creep through trees and hedgerows. The dichroic blur of a dragonfly glances across river surface as I fill the basket with damsons, wild carrot heads twisting themselves into forlorn curls along the muddy track. The countryside is contemplating the onset of winter. Serves 4.

4 Duck breasts, skin on

Chinese five spice powder

200g Damsons

A small piece of fresh root ginger, grated

1/2 Red onion, thinly sliced

4Tbsp Caster sugar

A splash of rosehip vinegar

The zest and juice of 1 orange

1 Star anise

Groundnut oil

1 Gently soften the ginger, onion and orange zest in a small pan while you de-stone the damsons. Stir in the fruit, sugar, star anise, orange juice and vinegar, then cook for a further 10 minutes (if your damsons are a touch astringent you may have to add a little extra sugar along the way). Leave to cool.

2 Spoon 3 tablespoons of five spice onto a large plate, then add salt and pepper. Roll each breast in the powder, then put to one side. If you like your duck skin extra crispy, score a criss-cross pattern into the skin with a sharp knife before seasoning.

3 Fry the duck breasts skin side down for 7-10 minutes until the skin is crispy. Turn the breasts over and cook for a further 5-7 minutes. Rest (the duck breasts - not you), slice, then serve in warm tortillas with spring onions and a good dollop of the relish.

ALSO GOOD TO MAKE NOW

Sloe gin