Looking back, I struggle to recall a time when I have disliked eating, or cooking with it.
The beauty of duck is the fact that it can transcend so many types of cuisine. Whether you prefer the Confit Duck Leg from a traditional French menu, or enjoy a taste of Peking Duck from Chinese cuisine, the potential uses of duck is so varied. One of my particular favourite recipes involves smoking the duck breast and serving it with an orange and hazelnut salad. Duck has a real gamey flavor which is enhanced by the addition of smoking. However, you need to be aware that it needs to be smoked to no more than a medium or the meat becomes too tough. When cooked correctly, the meat should literally melt in your mouth!
At that time, the ducks were migratory birds and therefore what was served depended very much on the time of year. As ducks began to be bred specifically for eating, the range available significantly slimmed down. As I’m sure you will recognise, a large amount of duck is consumed in the Chinese market. Within Europe, it is not as popular due to the demise in duck farming during the war - and can be noted from the proportions of duck available compared to other meats in the supermarket!
If you haven’t noticed already, we are running a pop up restaurant night at the Palm House in Weymouth. For £35 you get canapes, free glass of prosecco, 5 course meal and petit fours to follow. This is an absolute steal for what you receive and well worth it. Click here to view the menu and visit our Facebook page to purchase tickets