Forgive the presumption, but we would hazard a guess that you’re trying to make an impression on someone, aren’t you? You’ve chosen well. Succulent, thick duck meat is always a sumptuous treat. Now, the question of preparation. Crispy skin duck confit will always wow a crowd, Peking duck pancakes make for morish starters, and a Thai red duck curry will sparkle across the palate. Quite honestly, if there’s one downside to our completely natural duck, it’s the sheer challenge of settling on a recipe.
Don’t be intimidated by the possibilities. Duck is not a difficult meat to cook. Peter Bouchier’s whole duck can be easily carved into delectable cuts so that you can experiment at your own pace. If you’d like, our butchers would be happy to separate the duck legs and duck breast for you. You’ve only to ask, and we’ll do what we can to ensure you and your guests have a meal to remember.
