Christmas Offers: Week 2

Don't miss out on any more of our fantastic offers this December - yesterday we had the above offer on Boneless Rib of Beef. Just for this week we are extending that offer to include Rib of Beef (on the bone)

 

Further offers to look out for this week:

Pork Joint (choose your size)

Venison Fillet/Steak

Xmas Barbury Duck (Recipe below)

Pork Belly

All of our advent offers come with a discount (and/or extras), as well as a recommended Christmas recipe.

Recipe of the Week

Honey-Roasted Duck with creamed cauliflower

Sticking with the Christmas theme (no pun intended...sticky...honey...no? ok..) thankfully our recipe of the week is more tasteful and tasty than my humour!

Prep: 15 mins
Cook: 45 mins
Serves: 4

Ingredients:
2Kg duck
2 sprigs thyme
2 bay leaf
4 tbsp honey
2 bunches watercress

For the creamed cauliflower:
1 head cauliflower, broken into small florets
2 shallot, finely sliced
knob of butter
4 tbsp double cream

For the garlic crisps:
6 garlic cloves
300ml milk
vegetable oil, for frying

Method:

  1. Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
  2. Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium – cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
  3. Meanwhile, make the creamed cauliflower. In a pan, cook the cauliflower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
  4. For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
  5. Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
  6. To serve, carve the duck and serve alongside the creamed cauliflower and sprigs of watercress, sprinkled with the crisp garlic slices.