Customer Favourites

Duck legs cooked the traditional French way, for a tender and succulent taste experience. How to cook: oven or pan fry, skin-side down first, to yo...

The rich, succulent flavour of duck legs makes them ideal for slow cooking or roasting, delivering tender meat with a crisp skin. Whether preparin...

A Quick and easy restaurant favourite. Our duck breasts taste best when eaten pink, with beautiful crispy fat. Simply pan fry them for the best res...

A farce of pork belly, confit tongue, duck breast, chicken, macerated prunes & hazel nuts enriched with a duck & port jelly and encased i...

In Italy, balsamic jelly is served as a traditional accompaniment to cheese - particularly with pecorino or other hard ewes-milk cheeses. Goes ...