Mallards are wild ducks (Anas platyrhynchos) of the Anatidae family, hunted for the production of duck meat and also the ancestor of most domestic duck breeds. The dark, flavoursome flesh reflects the birds’ active life and varied diet. As game birds they must be handled hygienically from field to kitchen: shot birds should be eviscerated promptly, cooled rapidly and kept chilled, since the gutting delay and feathered carcass favour bacterial growth. Thorough cooking destroys the key hazards — Salmonella, Campylobacter and avian influenza viruses where relevant — and hunters and game handlers must also watch for lead shot contamination, using non-toxic shot where required by law.