Glazed duck with a grapefruit jus, burnt grapefruit, pommes duchesse, roasted onion and pea purée.
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A catering escapade with 48 paying guests.
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Duck and veal sweetbread Pithivier with cherries and Indian pepper sauce.
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Gressingham duck roasted on the crown with cloves and a honey glaze
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Pan-fried breast of duck with lingonberry sauce, Hasselback potato and wild mushrooms.
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Comforting slow-cooked cassoulet with confit duck leg followed by a crunchy apple and Armagnac tart.
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Cockerel, Basque-style. And so much foie gras it’s coming out of my pores.
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