Goosnargh Duck with Creamed Spinach and Chanterelles

Name: Goosnargh Duck with Creamed Spinach and Chanterelles
Yield: Serves 4
Cuisine: British
Ingredients: 2 tablespoons chopped parsley; 400-500 g spinach, stalks removed, washed; a good pinch of freshly grated nutmeg; 200 ml double cream; 2 oven-ready ducks, preferably Goosnargh; salt and freshly ground black pepper; 200 g chanterelles, cleaned; a couple of knobs of butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

There are more and more good poultry farms in the UK now, but the ducks from Reg Johnson’s farms in Goosnargh up in Lancashire are still my favourite. They have just the right amount of fat covering and perfectly tender, well-flavoured flesh.

Ingredients

2 oven-ready ducks, preferably Goosnargh
salt and freshly ground black pepper
a couple of knobs

Europe
United Kingdom
Main course
November
Autumn
Lancashire
Gluten-free

Method

Preheat the oven to 230°C/gas 8. Season the ducks inside and out, then place in a roasting tray and roast for 20 minutes. Lower the oven setti