Recipe of the week: Gressingham duck with potato pancake, cider and apple sauce

To achieve a crisp, well-done duck you have to roast the whole bird. It is best to use whole ducks, as the carcass is used for the sauce and the legs and fat can be used to make confit. If well-done is the desired result, crisp duck confit is ideal. We hope you enjoy this […]

Recipe of the week: Gressingham duck with potato pancake, cider and apple sauce is a post from A Luxury Travel Blog

The post Recipe of the week: Gressingham duck with potato pancake, cider and apple sauce appeared first on A Luxury Travel Blog.

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