Barbary Duck, Vanilla-Lime Mash and Jus


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

When roasting game birds or poultry, the rule of thumb has always been that they must be cooked on the bone to retain their flavour and shape. In this, and most of my other duck recipes, the breast is taken off the bone first to ensure all the fat is rendered down to give a crispy skin. This process also helps time the cooking to perfection, which is normally difficult because the ratio of bone to meat to fat varies from duck to duck. The inclusion of lime and vanilla in this dish works wel