Tuck into duck


There is a lot of excellent, local produce right in season. As I write, green beans are fantastic at the moment, new potatoes are very small, very sweet and fantastic, samphire is perfect for fish, and there are fantastic mushrooms like the St George ready for picking. 

Spring lamb is amazing with a green pepper and mint salsa and a ratatouille, making good use of all those fantastic spring vegetables.

This month I’ve chosen a classic dish to share with you, the duck confit. Duck is available all-year and although this recipe takes a little bit of time, if you do a couple of ducks you can confit the legs for a family dinner and save the breasts to pan fry in a little butter another time. Bon appetit!

DuckRecipe: Confit duck

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