Ducking the issue
When ducks detect a predator, a bittern, for example, lurking in the reeds, they tend to kick up a fuss. You could call that a Mallard reaction. Foods may undergo certain chemical changes during cooking. This is called the ‘Maillard reaction’, after its discoverer Louis Camille Maillard. Christine Cryne’s article on food matching in the previous edition has suffered a typo that has confused the two. That said, I can recommend smoked duck breast with Harvey’s Imperial Extra Double Stout (9% ABV)!
Ian Collinson