Goosnargh Duck with Creamed Spinach and Chanterelles

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

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
Lancashire
Autumn
Gluten-free
November

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