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Edinburgh Evening News 42 - Roasted Duck Breast, Parsnip and Orange Purée

I believe that every great plate of food starts with the quality of the raw ingredients. When selecting duck for the restaurant, Gartmorn Farm is an obvious choice.

Roger and Susan at Gartmorn supply me with their superior free range ducks and the standard simply cannot be beaten.

Duck is a meat that should be carefully chosen and I really do recommend going for the best quality that you can afford – the taste and succulence of the end product will be proof that it was money well spent.

This week I am sharing my recipe for Roasted Duck Breast, Parsnip and Orange Purée. As I mentioned last week, some of my recipes consist of a few elements but when cooking at home then don’t feel that you have to include them all, you can pick and choose. For example, the method of cooking the duck breast with honey and thyme in this recipe is one that can be used again and again in different dishes.

Find the full recipe here.

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