Hoisin duck legs roasted until beautifully tender and sticky in a glaze that sees hoisin sauce mixed with orange, ginger, honey & vinegar.
There is so much more to cooking meat than poultry, pork, lamb or beef… I love cooking with meats that are a little old school, here are my favourite recipes that include ingredients like Duck, Wild Boar, Rabbit, and Venison.
Wild boar haunch steak, quickly pan-fried until cooked perfectly & served with a delicious blackberry sauce, a quick & easy way to cook hog.
Roast pigeon crown with confit legs & a glorious red wine sauce may sound all sorts of fancy but it is perfectly achievable in your kitchen!
Pheasant curry, a delicious hot and sour Indian inspired recipe featuring the earthy sourness of tamarind tempered with silky coconut milk.
Duck chow mein a delicious take on the classic Chinese noodle based takeaway favourite, my version adds hoisin sauce for a real flavour boost.
Braised rabbit legs with leeks, carrots and new potatoes, great ingredients that are simply cooked are at the heart of this delicious meal.
Roast partridge with a red wine & red currant sauce, a wonderfully festive & special meal that will surprise in both its simplicity & speed.
Whole roast duck, the perfect indulgent Sunday lunch & this recipe comes with glorious potatoes that are almost confit & a red wine gravy.
Tamarind duck legs that are slowly roasted with a delicious dried mint, honey and tamarind glaze and cooked with onions, dates and almonds.
Braised pheasant casserole with cider, smoked bacon and apples is a proper old-school classic. With both oven & slow cooker instructions.