Pochard with Parsley and Blackberries

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

This is actually a Swedish dish designed for eider—as much of a challenge as pochard. The Swedes eat all types of wild duck including eiders, which are a huge nuisance to mussel farmers in the Scottish lochs where they can strip a mussel rope in minutes. Eiders are protected in Britain.


  • 4 ounces fresh parsley, chopped (about 2 cups)
  • 1 tablespoon fresh cream cheese


Preheat the oven to 350°F.

Blend the parsley and cream cheese together in a blender or food processor until it’s totally green. With a spoon, mix in the shallot and season well.

Split the breasts without cutting through them. Spread a layer of the mixture on each breast