Renaissance Wild Duck with Raisins.

Serves 6.


  • 3 wild mallard ducks, trussed, with giblets.

  • 4 red onions, quartered.

  • 200g/8oz pitted prunes.

  • 100g/4oz dried cherries or raisins.

  • 250g/9oz cooked lean ham, finely chopped.

  • 375ml/13fl oz robust red wine vinegar.

  • 25g/1oz dark muscovado sugar.

  • 1tbsp chopped fresh sage.

  • ½ tsp ground black pepper.

  • ½ tsp ground cinnamon.

  • ¼ tsp each ground cloves, nutmeg and ginger.

  • Sautéed leeks, to serve.


  1. Preheat oven to 180C/gas mark 4.

  2. Mix together all the ingredients except the ducks in a large flameproof casserole.

  3. Immerse the ducks and giblets, breasts down.

  4. Cover and bring to the boil over a medium heat.

  5. Remove from the heat and put in the oven.

  6. Cook for about 1¼ hours, until the ducks are tender.

  7. In the last 30 minutes remove the lid and set the birds on their backs so the skin browns and the sauce thickens slightly.

  8. Transfer the ducks to a chopping board and cover with foil to keep warm.

  9. Remove the onion and fruits using a slotted spoon and place on a platter discarding the giblets.

  10. Keep warm.

  11. Return the casserole to the heat and bring to the boil.

  12. Leave to simmer for 10 minutes, until thickened, season to taste.

  13. To serve, carve the breast from each duck and lay on top of the onions and fruit. Serve with sauce on sautéed leeks.