Mighty duck is the star of the show in Francesco Apreda's tandoori recipe, with the breasts marinated in yoghurt and spices, the legs made into crispy croquettes and the bones simmered down to a hearty jus. The chef counters the spicy richness of the marinated duck with a bitter cocoa soil, verdant pak choi and sweet buttered apricots. Discover how to butcher a duck yourself with our guide, or, if unsure, ask your butcher to do this for you.
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