Duck Breast, atomic red and glazed gizzards

Duck Breast, atomic red and glazed gizzards

Duck Breast, atomic red and glazed gizzards With Womersley Lime, Black Pepper & Lavender Vinegar Dressing https://www.womersleyfoods.com/lime-blackpepper-and-lavender-vinegar-2 By Ben Spalding of Roganic kindly donated by...
Pan Fried Breast of Mallard

Pan Fried Breast of Mallard

Pan Fried Breast of Mallard with Honey, Soya Sauce and Glace Ginger. This Asian inspired dish was developed by Taste of Game Chef Jose Souto
Mallard Ducks with Wild Thyme and Green Peppercorns

Mallard Ducks with Wild Thyme and Green Peppercorns

We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS. A copy of the book can be purchased here Respected French chef and writer, Jean-Fran├žois Mallet and food authority Larousse present Recipes from the Woods,...
Duck Biryani

Duck Biryani

Marinate the duck pieces in yogurt for 1 hr. or more (pref. overnight)