You don’t have to be a quack shot to make the most of the duck season that runs from the 1st of September until February. Whether it’s the domestic duck breeds such as Pekin, Gressingham, Aylesbury or Goosnargh or the wild species such as Mallard, Teal, Wigeon, Shoveler, Pintail, Pochard, Tufted Duck, Gadwall or Goldeneye, duck is widely available, incredibly versatile and often underused.
This month’s seasonal stimulus is provided by talented chef Aaron Watson. Based at Primrose Bank Care Home in Lancashire, Aaron stormed into the consciousness of the care sector after clinching the Care Chef of the Year title in 2021. Passionate about being a centre of excellence for care catering in the North of England, Aaron and the wider Primrose Bank team source locally and seasonally, aiming to offer imaginative restaurant quality food for their guests.
Find out more about Primrose Bank Care
1/ Roasted Duck
Correctly roasted, duck is immense. I either roast and serve whole in a classic style or use the meat to make crispy duck pancakes.
2/ Confit Duck Legs
This classic technique can be the base of a cassoulet, or the cooked meat can be used in numerous ways. For example, I love to use the meat to make a crispy duck leg croquette, a spring roll or even just as a protein in a pasta dish or salad.
3/ Duck Terrine
This could be a traditional terrine with pistachios and cherries or a pressed terrine with cooked duck set with gelatine or a similar setting agent. It’s a fantastic starter.
4/ Pan Roasted Duck Breast
An iconic dish for a reason. With the fat slowly rendered down it makes a delicious main course.
Waste Not, Want Not
Duck is great for head to tail cooking (or should that be beak to tail). Use the fat to make amazing roasties, the carcass and wings to make a stock, the livers can be seared and served on toast or even turned into a duck liver parfait. The gizzards can be fried or even braised Chinese style, even the tongues can be served as crispy delicacies.
