Hero
Mains
Aged Duck Magret
£38
About this dish
The breast of Gressingham duck is dry-aged for 28 days — a technique more familiar in beef butchery — concentrating the flavour and tenderising the fibres to produce a richness and depth that fresh duck cannot achieve. The skin is rendered slowly in a cold pan to a paper-thin, shattering crisp before the flesh is brought to a precise blush pink. A parsnip fondant slow-braised in butter and a fierce black cherry and Chambord reduction complete the plate.
Ingredients
- ◆Gressingham duck breast (dry-aged 28 days)
- ◆Parsnip
- ◆Unsalted butter
- ◆Chicken stock
- ◆Fresh black cherries
- ◆Chambord liqueur
- ◆Red wine vinegar
- ◆Thyme
- ◆Garlic
- ◆Sea salt
Nutritional Information (per serving)
Energy524 kcal
Fat32 g
Saturates8 g
Carbohydrate22 g
of which sugars12 g
Fibre3 g
Protein38 g
Salt1.4 g
Values are approximate and provided voluntarily. See our full nutritional information page.
Wish to enjoy this dish? Reserve your table and we will ensure it is prepared for you.
Reserve a Table