Browsing Category



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…