Upwardly mobile 20 September 2019 The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
In this week's issue... Upwardly mobile The founders of coffee and brunch chain Caravan are on the move, taking their business model to new Chelsea restaurant Vardo
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Recipe of the week: Pot roast mallard with kumquats and cabbage

16 February 2019 by
Recipe of the week: Pot roast mallard with kumquats and cabbage

Eight covers

4 wild mallard ducks

½kg diced mirepoix

250g unsalted butter

1litre veal or chicken stock

Butter a suitable sized casserole and place a layer of raw mirepoix of vegetables in the bottom.

Seal the ducks in a separate pan on top of the stove to introduce a little colour to the breasts and place on the mirepoix.

Cover with a lid and cook in a moderate oven for one hour, basting occasionally.

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