Quack.

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So duck is on the menu tonight. The type of duck associated with magret de canard is unobtainable here - that’s the moulard duck, a hybrid originating in south west France where the Muscovy was crossed with the Mallard. What I’m using is Silver Hill duck bred in the Irish county of Monaghan. I’ll lay two beasts in a cold pan, skin down, then turn on the heat. Eight minutes of that will render down the fat (which I’ll use in the sauce) then I’ll flip my breasts and give them another 4 minutes. Then 8 minutes in the oven before I let them rest for 10 minutes. The sauce will be duck juices, orange juice and zest, garlic, honey and rosemary. Served with green beans and mashed sweet potatoes and a Lebanese red from the Bekaa Valley. Do you like duck?