A delicious duck recipe for the festive season from Nigel Slater.
A favourite recipe from Sophie Grigson’s ” Meat Course”.
This recipe from Guadeloupe is best made with richly flavoured dark rum from the French Islands, but any good dark rum will do. This is from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
A Moroccan recipe from Claudia Roden’s ” Arabesque”
A recipe from ” Alice’s Cook Book” by Alice Hart
A delicious way of cooking duck from Seville, Spain. It came from Elizabeth Luard.
A recipe from Seville from Elizabeth Luard ” The Cooking of Spain” 1991
