MainsCrispy Whole Roast Duck
Scalded, lacquered and air-dried overnight before it ever sees the oven. The drying is not a flourish — it is the only way the skin turns to glass.
25 hrServes 4Hard
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Mains
MainsSeared Duck Breast with Cherry Sauce
The fat comes off in a cold pan over a low heat, slowly, until the skin is glass-thin and crisp. Rush this and you get chewy skin over grey meat.
40 minServes 2Medium