Always rest your mallard well before carving and ensure it's gloriously pink.

Serves 4
mallards 4, breasts removed, bones and legs rinsed and checked
carrots 6
swede 2
honey 1 tbsp
mixed wild mushrooms 1kg
stock made from legs and bones (or use pre-made chicken stock) 568ml
red wine 2 large glasses
balsamic vinegar 2 tbsp
olive oil 4 tbsp

flat leaf parsley roughly chopped, 1 tbsp
toasted walnuts 250g, roughly chopped

Make a stock by boiling the mallard shells in cold water with a peeled and halved onion, 2 sticks of celery and 2 carrots, both roughly chopped, and 2 cloves of garlic, peeled but left whole. Skim often, and simmer for a good 2 hours. When ready, strain and reduce to a strong consistency of flavour: it should be quite dark.

Peel the carrots, peel the swede and cut into pieces about the same thickness as the carrot. Roast at 190C/gas mark 5 for about 30 mins until cooked, then drizzle a small amount of honey over and season a little with salt. Set aside. Take the reduced stock, add the red wine, and boil until deep and rich in flavour. Fry off the mushrooms in olive oil, then add the red wine and cook together to achieve an thick red wine mushroom combination. Set aside.

For the dressing mix the vinegar, parsley and walnuts and taste for salt. There should be a good balance of all parts (if not, add a little more of one).

Heat a pan, add a little olive oil and season the mallard breasts. Place the roasted veg in a low oven, 160C/gas mark 2½, to warm through, add the mushrooms to a small pan and gently heat on the stove. Start colouring the breasts on a medium to high heat, so the meat sizzles gently in the oil and it gains a dark brown colour. The meat should then be perfectly pink. Rest for 10 mins covered in foil. Place the mushrooms in the centre of the plate, arrange the swede and carrot on top. Slice the meat and arrange in chunks. Scatter over the dressing.

Sam Harris is chef patron of Zucca, London SE1; zuccalondon.com