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Citrus braised wild duck breasts

February 7, 2018

The standard approach to cooking wild duck is something rich, awash in red wine 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)

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Breasting a duck

February 8, 2016

Recently I obtained 5 brace of wild duck from the gamekeeper on a local shoot.

10 brace of duck

Wild duck do not have the bulk of a farmed duck. There isn’t a awful lot of meat on them and so it’s easiest to breast them. Continue Reading…


Rillettes – a rough coarse pate

November 4, 2015

Rillettes (pronounced ree-yettes) are coarse-textured and deliciously old-fashioned. They make a great alternative to paté. Often made with pork, duck or goose, the savoury quality of rillettes comes from using traditionally fatty meats and a generous quantity of salt. They will keep for weeks if covered with a layer of fat.  Continue Reading…