[Sca-cooks] Which wine for mallard recipe

[Alexander Clark]

On  Mon, 5 Mar 2012 20:50:31 -0800 (PST), Tre <trekatz at yahoo.com> wrote:
> I'm looking at serving wild mallard at a feast at the end of this month.
> Here's a link to the recipe I'm currently planning on using:
>
> http://www.godecookery.com/nboke/nboke80.html
>
> The recipe calls for dry wine and for wine vinegar. I'm not sure whether I
> should use red or white wine, or whether it would really matter. Any
> suggestions?

I understand that wild mallard is very tasty, so I'd use a flavorful
red. This recipe calls for spices and onions, so it isn't just letting
the mallard flavor stand on its own, and you hardly need to worry
about the mallard flavor getting overwhelmed, so you might as well go
for full flavors all around.

BTW, I've been reading recently about a hybrid called the lola duck
which is half mallard. It's supposed to be tasty like a mallard, but
more practical to raise for meat like a domestic duck. Last I checked
it was kind of pricey.

-- 
Henry of Maldon/Alex Clark