Wild Mallard: Seasonal, Sustainable & Full of Flavour
Wild duck are in season from 1 September to 1 February, making them one of the most prized seasonal game birds in the UK. Buy a whole duck online today and enjoy the distinctive taste of truly wild game at home.

Only loosely comparable to farmed duck, wild mallard has a far more complex flavour thanks to its active lifestyle and varied natural diet. Best cooked on the bone for moisture retention, it should be rested and served medium rare. Like its domestic cousin, mallard pairs beautifully with tart fruit to cut through the richness of the meat, with blackberry, apple, damson or orange all working well. One bird is the perfect size for two to share.

The Yorkshire Dales landscape on our doorstep is rich with wild game. We work with smaller shoots across the region who manage the land sympathetically, enhancing biodiversity and supporting the balance of both human-managed and natural ecosystems. This ensures our wild game is not only delicious but also ethically and sustainably sourced.

Valentine Warner on Wild Duck
"Wild mallard is the UK’s most common species of duck and certainly one of the prettiest. I always delight in seeing them rise up from the bulrushes or skid onto the weir, yet I also enjoy seeing them upon a plate, for yes indeed, they are delicious.

So delicious, in fact, that I rarely care to share them. I often cook when I’m alone, laying the table smartly, lighting a candle, pouring a glass of wine, and sitting down to carve a whole mallard for myself. The same goes for hunting: I prefer to be alone or, at most, in the company of one other. Crouched in the failing twilight, cupping my hand around a glowing rollie, I must be careful. With their sharp eyesight, even circling at great height, mallard can spot the faint orange glow, and cunning as they are, will turn away to settle elsewhere.

Mallards are best eaten at the beginning of the season, when truly wild and not pond-raised. Once the clover and corn of autumn are gone, they move to the shoreline and fill their crops with coastal pickings, which can compromise their flavour. In winter they often travel further for food, and the meat becomes somewhat tougher. Ducks should be hung a little longer once the cold grip of winter tightens, but in most cases they are best cooked quickly. Although waterproof, they are not nearly as fatty as their farmed cousins."