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The mallard is a large, common wild duck (Anas platyrhynchos) that is the ancestor of nearly all domestic duck breeds. It is easily identified by the male's glossy green head, white neck ring, and chestnut breast, while the female is mottled brown with an orange bill. Mallards are omnivores that live in a wide variety of wetlands, from urban ponds to remote areas, and have a diet that includes plants, seeds, and small invertebrates.
Male (drake): Features an iridescent green head, a yellow bill with a black tip, a white neck ring, and a chestnut-brown breast. The body is mainly gray, with a darker tail that includes curled black feathers.
Female (hen): Mottled brown and tan in color, with an orange bill that often has black markings.
Mallard duck is a lean, rich-flavored wild game that is best cooked hot and fast to prevent it from drying out, often through roasting or pan-searing before finishing in the oven. Popular culinary pairings include citrus fruits like orange, aromatics such as garlic and herbs (rosemary, thyme, sage), and rich glazes or sauces, while common accompaniments are soy-based sauces, root vegetables, and chutneys.
Mallard Selection
You will be enjoying:
CHAR SIU MALLARD – AED 210
Bok choy, soy glaze, lemongrass rice
PAN-SEARED MALLARD BREAST – AED 235
Glazed baby carrot, sweet potato purée, shisho cress
ROASTED MALLARD – AED 220
Asparagus, orange sauce, couscous
