Wild duck with parslied potatoes

grew up on Sunday lunches of roast wild duck, but the catch always had to be shared by the whole family, and there never seemed to be enough to really get your teeth into. Now, luxury is a whole bird between two, with parslied potatoes on the side, and sauteed wild mushrooms acting as a sauce. Oven-ready wild mallard is available in Britain from Sept 1 to Feb 1, from farmer's markets and online from game specialists such as Manor Farm Game's website.

Feeds 2 Takes 60 mins

• 1 wild duck eg mallard, weighing 500g
• 2 stalks rosemary or thyme
• 1 tsp butter for duck
• 3 slices prosciutto or bacon
• sea salt and pepper
• Potatoes:
• 400 g interesting potatoes eg ratte
• 1 tbsp olive oil
• 1 tbsp butter
• 2 garlic cloves, crushed
• 2 tbsp roughly chopped parsley
• Wild mushrooms:
• 300g wild mushrooms ( eg ceps, girolles)
• 100 g fresh shitake mushrooms
• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion, finely chopped
• 100 m white wine
• 1 garlic clove, crushed
• 1 tbsp parsley, chopped
• 100 ml chicken stock

1. Heat the oven to 220C/Gas 7. Wipe the bird dry, and season well inside and out. Tuck the herbs into the cavity. Spread the butter over the breasts, and cover the breasts with prosciutto, tucking it in the sides. Place in a roasting tray and add a splash of hot water to the pan. Bake for 30 minutes, then remove and rest for 10 minutes.
   
   
2. In the meantime, cook the potatoes in simmering salted water for 20 minutes or until tender. Wipe the mushrooms dry, and slice finely. Heat the butter and oil in a fry pan, and cook the onion gently until translucent. Add the white wine and allow to bubble and reduce until almost all gone. Add the mushrooms and cook for 5 mins until they start to soften. Add the garlic, parsley, salt, pepper and chicken stock and bring to the boil, then simmer, stirring occasionally, for 10 minutes until the mushrooms are tender.
   
   
3. To serve, drain the potatoes then return them to the pan with olive oil, butter, garlic, parsley, sea salt and pepper, and toss until well-coated.
   
   
4. To serve the duck, use poultry shears to cut the bird in half lengthwise and serve half the bird to each person. Or cut off each leg where it joins the body, cut the breast and wing away from the ribcage, and serve as two pieces per person, with the potatoes and the mushrooms.