Duck à l’Orange, Celeriac and Potato Purée with Macadamia Nuts
The infamous, delectable Duck à l'Orange needs little introduction, yet like all classics, there are many subtle variations.
Chinese Peking Duck Pancakes with Hoisin Sauce, Spring Onions and Cucumber
Delicious, aromatic, and roasted slowly, Peking Duck is an absolute classic on most Chinese restaurant and takeaway menus in the UK. Gently flavoured, melt in the mouth, shredded meat with a super crispy, brown skin, served wrapped…
Thai Red Curry with Duck, Lychees, Sweet Basil and Coriander Served with Jasmine Rice
A rich and creamy Thai red coconut curry with slow cooked duck, sweet lychees, loaded with sweet basil and coriander and served with delicately aromatic Jasmine rice. Notes on Ingredients: Duck – This classical curry is normally…
Whole Slow-Roast Duck with a Port, Ginger and Redcurrant Gravy
I love duck – pan-fried, grilled, roasted or confit/cured. Although classified as poultry, this tender, sweet meat is more akin to red meat than poultry and can be served rare or slow roasted, until it falls off…
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