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Preparation

If using a whole mallard, separate the breasts, the small breast fillets and the trimmings. Season with salt and pepper.

Chop the greens roughly into chunks but keep each green separate for cooking.

Deep fry lichen, or other foraged green, to use as a garnish.

The mallard

Place all breasts in warmed pan skin side down and add some rapeseed oil and the trimmings.

Remove the small fillets after 30 seconds- 1 minute and set aside for sauce.

Continue to cook the breasts for 4-9 minutes depending on taste. Remove from pan.

Keep the trimmings in pan and use for the sauce.

The sauce

In the pan with the trimmings, add shallots, mushrooms, garlic, thyme, honey and sauté together. Add a splash of Scottish gin and the chicken stock. Leave to reduce.

Once reduced, filter the sauce to leave just the liquid. Add the foraged brambles and chopped small breast fillets to the sauce.

The greens

In a pan, add a little of the leftover chicken stock and butter. Then add the Cavolo Nero and season.

Add the other greens until soft. Arrange the greens on a plate and place the sliced Mallard breast on top. Drizzle on the sauce and top with garnish.

Suggested tipple: Aelder (Scottish whisky liqueur with elderberry’s and botanicals). Serve over ice with soda water.