Wednesday 15 February 2012

Pip's Tip - Preserving Your Duck

This week Philip offers some practical advise on how to re-stock your larder for the less than inspiring winter months. He uses our organic farmed ducks to make duck confit, storing both the legs and breasts in the ducks fat, ready for a quick meal or special occasion. While the weather remains dreary, give this recipe a go, you will have more confit and stock then you know what to do with. See Pip's tip here.
We have a special offer on our organic ducks this week, from £8.12/kg to £5.99/kg, surely an offer too good to miss.

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