An elegant starter perfect with wild duck
Wild duck are all lean and have delicious, rich flavours that taste very different to farmed duck. They are worth trying.
The chutney is best made and left for at least one week to let the flavours develop as it takes one to two hours to cook. It’s really good all through the winter with terrines, pies and all game birds.
We have been very lucky to be allowed to use two recipes from Jean-Francois Mallets book RECIPES FROM THE WOODS.
A family favourite to cook as a takeaway alternative…
Classic flavours with wild duck…