Seared fillet of duck served with a crisp potato and tarragon rosti and a raspberry and red wine sauce.
A sweet and spicy duck thai curry made with coconut milk and served with fragrant jasmine rice.
A crisp confit duck leg served on a bed of braised puy lentils, carrots, celery and leeks finished with abalsamic vinegar reduction.
A hearty filling quick meal using readily available supermarket ingredients!
Slow cooked duck meat served in a pancake with spring onion, cucumber and a homemade plum sauce.
A rustic salad of confit duck leg with lardons, walnuts, croutons and a fried quail's egg.
Poached chicken breast stuffed with figs, port and Jamaican pepper served with thinly sliced potato rounds.
Pan-fried tournedos of duck served on a bed of creamy polenta cooked with cèpes mushrooms. This dish is accompanied with a fresh herb salad and a red wine jus.
A fresh salad of rocket, watermelon and goat's cheese topped with crisp confit duck leg.