Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is an adaptation of a Roman dish, and I have dedicated it to Allan Jarrett, Chairman of BASC and President of the Kent Wildfowlers. The Kentish marshes were frequented by the Romans and they gathered a wild harvest from the land the Wildfowlers cherish so carefully today. Allan challenged me to find a recipe for pochard and this one works very well. However it is advisable to immerse the pochard in warm water, bring to a boil,