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As the days begin to shorten and nature's green turns to gold, the game season arrives. August's grouse is followed by September's partridge, and the increasingly popular mallard ducks. If you wish, we can simply garnish them with bacon and added herbs, ready for roasting.

Roasting times at 200°C (400°F/Gas mark 6):

Partridge	35 minutes	Feeds one person
Mallard	45 minutes	A large one will feed two.

Suggestion.

Maybe you could make an appetising duck and crispy bacon salad. For 4 people, you will require:
3 large duck breats - skin on
3 or 4 rashers of smoked streaky bacon
1 large Radicchio or crispy Romaine lettuce
Rocket salad leaves
1 large orange
Dressing - made from 3 tbsp of olive oil, 1 tbsp orange juice, salt and pepper

Lightly score the skin of the duck breasts (your butcher can do this for you) and cook skin-side down in a pre-heated heavy based pan without any fat, 2 minutes each side. Place on a baking tray and cook in a pre-hreated oven 220°C (425°F Gas Mark 7) for 12 to 15 minutes, depending on the thickness. Leave to rest for 10 minutes. Grill the bacon and slice into pieces when crispy. Peel the orange and cut into segments. Slice the duck and arrange on top of the dressed salad with the orange segments and bacon.