Honey Roasted Duck Breast in Red Wine
The sweet note of honey perfectly balanced the succulent duck flavour.
A breast of honey roasted Lincolnshire Duckling served with dauphinoise potatoes, rich red wine sauce and fresh broccoli and carrots.
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News
26.07.2007
Trash the turkey this year
With a third of people wanting to see more duck on the menu, why not trash the turkey this year and consider duck as an alternative on the Christmas menu?