This is from Sophie Grigson’s ” Meat Course”.
A perfect pairing from Nigella Lawson’s ” How to Eat” which she serves with Noodles with Mushrooms and Mangetout.
This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
A lovely recipe for when fresh cherries are in season from ” Sophie Grigson’s Country Kitchen”.
A quick supper from Tana Ramsay’s ” Home Made”. Serve with a watercress salad and some garlicky mash if wished.
A simple and succulent salad from ” Cook at Home with Peter Gordon” .
This is from ” Delia’s How to Cook; Book Two” and is a great way of roasting duck. The duck does need to be as dry as possible so buy it 24 hours in advance, remove and discard the giblets then dry with kitchen paper. Leave on a plate in the fridge uncovered overnight, At the same time put the cherries to soak overnight in the red wine,
A Thai recipe from Madhur Jaffrey’s ” Ultimate Curry Bible”. In Thailand they would use long beans but as these may be hard to find french beans or other similar green beans are used here.
A quick and easy recipe for Duck from Sophie Grigson’s ” Meat Course”.
Another recipe for using fresh peas from Sybil Kapoor’s ” Modern British Food”. The juices from the peas make a gravy for the duck, and i would serve with some new potatoes. or possibly mash.
A Moroccan recipe from Claudia Roden’s ” Arabesque”
A quick recipe for duck from Moro, This goes well with Okra with Pomegranate Molasses.
A Venetian recipe from Gizzi Erskine’s ” Slow” (2018)