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Malardis
Malardis is a traditional Medieval recipe for a classic dish of roast duck gilded by being repeatedly glazed with egg yolks. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Malardis.
prep time
20 minutes
cook time
95 minutes
Total Time:
115 minutes
Serves:
6
Rating: 
Tags : Pork RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Malardis
(from Utilis Coquinario)
Pluuers, malardis, teeles, larkes, fynches, buntyngges: alle these schulle be rostyd & seruyd wyth freture and braune; the sauce schal be gyngeuer.
Translation
Plovers, mallards, teals, larks, finches, buntings: all these shall be roasted & served with fritters and brawn; the sauce shall be ginger.
Modern Redaction
Ingredients:
1 duck, head & feet on style (often found in Asian or Oriental markets)
Olive oil
Salt & pepper
Cheesecloth (see note)
1 egg yolk, beaten
Cooked dark meat of chicken or pork, sliced into serving portions (or brawn if your butcher makes it)
4
Herb Fritters
Poivre jaunet or Poivre noir
Method:
Lightly coat the duck with olive oil, using a pastry brush or your hands. Place in a baking or roasting pan lined with parchment paper or aluminium foil. (There will be quite a lot of grease, so be sure that your pan is deep enough.) Sprinkle salt and pepper liberally over the top then wrap the wings, feet, & head of the duck in cheesecloth to prevent overcooking & burning. Place the duck, uncovered, in a 190°C oven and bake for approx. 1 to 1½ hours, or until the duck is fully cooked and a golden brown colour.
Remove from the oven and unwrap the cheesecloth. Using the pastry brush, quickly brush the entire duck with the beaten egg yolk. Return to the oven for approx. 20–30 seconds to set the egg yolk — any longer than that and the yolk will brown & ruin the golden effect. Place the duck on a large serving platter and surround it with freshly made fritters and the sliced brawn.
Accompany it with bowls of the ginger sauce and serve.
