Quiz answers

1. Ducks that are bred for the table and not normally hung are poultry. However, ducks that are wild and shot are considered game. Hanging is suggested for 1-2 days.

2. At home in England, there is the mallard (21/2lb). Its Scottish cousin is the wigeon (2lb). There is also teal, a game duck found in Scotland, Ireland and Wales, weighing just 8oz.

3. This sauce is not named after the chef who created it, but after the French village of that name, near Paris, known for growing fine cherries.

4. (a). Goose dripping is equally well liked. Both are mixed with lard and then chilled to thicken the consistency.

5. (c). This is one of the country's favourite dishes and is traditionally prepared using wild duck. The bird is cut into joints and cooked with salt pork, onions, lemon juice, sugar and red wine.

6. It should be glazed with orange aspic and displayed on a mirror of aspic. Surrounds of orange jelly should be arranged in wedges, set in orange skins.

7. Yes, it's true - the cultivated duck is dipped in boiling water and then blow-dried. This keeps the pores open so the fat can drain. Wild ducks are leaner machines!

8. First the duck is scalded with boiling water, then glazed. The long prongs hook under each wing, and the third is used to hook the bird on to a display rail.

9. (a). This is L'Ordre des Canardiers, a famous French gourmet association. The mayor of Rouen always holds the position.

10. Usually sold vacuum-packed, under the name magrets of duck, they are from a plump variety of bird which is smothered in order to retain the blood.

11. (a). Place in the wok with tea leaves, sugar, rice and cinnamon, and cover. It is heated and smoked for 20 minutes, and then roasted in the oven.

12. Launched during the late 1960s, Cold Duck is an easy-drinking, blush, sparkling wine. Its popularity opened the door to more sophisticated wines.

13. The fruit is the pomegranate. Some recipes suggest squeezing it, so that only the juice is used. Other recipes suggest that the duck be served covered in the seeds. The syrup is grenadine.