Last year, early summer I had a bit of an obsession with going to Borough Market to do my food shopping. One of my best purchases had to be a big fat Gressingham Duck.
I first slowly roasted it whole on a low temperature to help keep the shape of the breasts and to stop it shrinking a lot when I pan fry it. After removing the breasts and browning the skin, I poured honey into the pan, caramelising and coating the whole breasts. Breast, Breasts, duck boobs, tits.
I served the duck with poached baby gem lettuce, some gorgeous girolles, and chips!
Paired with a Puisseguin Saint-Emilion 2008.
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