Archives

Food

Citrus braised wild duck breasts

February 7, 2018

The standard approach to cooking wild duck is something rich, awash in red winey and invariably heavily reduced and that can certainly be very pleasant. However, wild duck is a richly flavoured meat and my preference is for something fresher and zestier.

Feeds four (or less if hearty appetites and/or the duck breasts are small)

Continue Reading…

Curing and smoking

Guanciale

December 23, 2016

Guanciale (pronounced gwan-chah-leh) means pillow in Italian. It also means cured pork cheek or jowl.

It has a texture and consistency much like bacon but the depth of flavour is much greater. It compares well to pancetta. It can be eaten raw if sliced thinly or it can be cut thick and pan fried to add depth and flavour to many dishes. Continue Reading…