Cooking 3 bird roast

[CraigVmax]

Hello all,

on boxing day cooking a waitrose 3 bird game roast, mallard, pheasant & 2 partridges (as well as a turkey)

any suggestions on how best to cook it? (also any good ideas of what might be nice with it apart from the usual)

Much appreciated.

[Mobile Chicane]

The 3 bird roast sounds absolutely lovely, and TBH I'd leave it at that with (say) stuffing balls / pancetta-wrapped sausages on the side for the greedy, rather than introduce turkey as another another flavour element, turkey being rather a bland bird.

If it were me I'd do the Scandi thing with spiced braised red cabbage, goose fat roasted potatoes and make gravy from the deglazed 'roasted bird' pan juices with sour cream stirred in. Lingonberry sauce accompanying.

[anonymous-user]

Duck stuffed with pruned and apples is divine. Just thinking for your mallard.

Edit for spelling

Edited by Opulent on Wednesday 8th December 09:21

[Pete Franklin]

I had a thread on bultibird roast a few pages back.

I assume you are buying it as a joint rather than building it yourself?

In terms of cooking technique my joint which weighed 4.2kgs (5 birds + stuffings) roasted in the oven under foil at 100dc measured with a separate oven thermometer as the mass of the bird will cause the oven to be significantly lower than stated temp on a basic oven. my bird(s) took approximately 7 hrs to reach a safe internal temp of 73dc (measured with digital probe), I then blasted it in the oven to crisp up the skin before resting for 1/2hr. by doing this the roast stayed moist.

I would imagine that a mallard as the outer bird would take significantly less time cooked this way I would guess at 4-5hrs. depends on its girth

[Zippee]

I'm very jealous! My wife won't touch any form of game, be it rabbit, pheasant, partridge, pigeon etc. despite the fact I love it having been brought up on game as a child going shooting with my Dad. Unfortunately for us it'll be bland old turkey again this year....