A summer dish in which freshness of ingredients is vital. Use proper hearty English lettuces – none of your icebergs.
Dust the ducklings with seasoned flour and brown in the butter.
Lift out the ducklings and keep warm on a serving dish. Rub the cooking liquid through a sieve or liquidise. Add the nutmeg and blend in the egg yolks beaten with the cream. Heat the sauce through to thicken but do not boil. Season. Pour over the ducklings and serve garnished with mint.
© 1988 Keith Floyd estate. All rights reserved.