Goosnargh Duck with Creamed Spinach and Chanterelles

Preparation info
  • Serves


    • Difficulty


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.


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


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