Name: Duck Allan Jairett
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 ounces ground almonds (about ⅔ cup); 4 dates or preserved damsons; ¼ teaspoon anise seeds; salt and pepper; 1 teaspoon thyme; 1 teaspoon oregano; 2½ cups duck stock; 2 tablespoons butter; 2 mallard or other wild duck; 2 spicy sausages, (Polish sausages, Spanish sausages, or Italian sausages); ½ cup red wine; 1 teaspoon celery or cumin seeds; 1 teaspoon fennel seeds; ½ teaspoon rosemary; dash of wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

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,