jacob kenedy’s wild duck with grapes and radicchio

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Jacob Kenedy’s wild duck with grapes and radicchio

Chef Jacob Kenedy’s wild duck recipe is an easy introduction to cooking with game. Serve as an alternative to your standard Sunday roast.

1 mallard, about 600g, oven-ready (plucked, gizzard and head removed)

1 fresh rosemary sprig

1 fresh thyme sprig

2 strips orange zest

¼ cinnamon stick

50g butter

 1 radicchio

1 tbsp olive oil

Small bunch red grapes on the stem, about 200g

 1 large tbsp good balsamic vinegar

Meals & Dishes

Ingredients