To celebrate his appointment as BASC’s second food ambassador Jose Souto has released this recipe from his forthcoming book, perfect for the festive season.

“Feathers” The Game Larder, is a new book which will be released in 2018, with photos including the one featured, by Steve Lee.

Mini Three Bird Roast
Two good sized portions


1 whole Mallard Duck
1 Breasts of  Pheasant
2 Breasts of Woodpigeon
150g Cumberland Sausage meat

  1. Remove the skin and fillets from both the pheasant and the pigeon breast.
  2. Remove the wish bone from the duck.
  3. Starting from the backbone skin the duck completely so that you remove the skin as a whole piece.
  4. Remove the duck breasts from the skinned duck carcass.
  5. Place one of the duck breast in the middle of the skin and season.
  6. Spread a 50g of the sausage meat onto the duck breast then place the pheasant breast on this and season.
  7. Again spread another 50g of the sausage meat onto the pheasant breast and then place the pigeon breasts on this and season.
  8. Fold the duck skin around the breast overlapping the skin where it meets and season.
  9. Using some butchers string tie three times once in the middle and once either side, not too tight or the sausage meat will be pushed out during cooking.
  10. Wrap the joint in cling film firmly leaving a bit of cling film each end so this can be tied in a knot.
  11. Go around the bird 10 times with the cling film.
  12. Twist the ends and tie the knots tightly as possible at each end to look like a Christmas cracker.
  13. Bring some salted water to boil drop joint into water and allow to simmer for 20 min.
  14. Remove from water cut one end of the cling film with some scissors and allow to drain any liquid for 5 to 10 min.
  15. Place joint into a cold frying pan and as it gets hot the duck fat will render down and begin to colour the skin.
  16. Turn the joint around to allow all the skin to colour then sit on where the skin over laps and place in oven at 170 °C for 20 min basting every now and then.
  17. Remove from oven and allow to rest for 10 minutes somewhere warm but do not cover.
  18. Remove the string.
  19. Slice the ends off and cut into six slices serve with a game jus or gravy.


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