Velvet Magazine September 2016

Food
Eat Seasonably:
game on
We take a look at how some
local eateries are using duck on
their menus this month
Duck is an incredibly rich meat which is packed full of flavour. It also
has a surprisingly dense nutritional content... Did you know that, as
well as containing Vitamin B, zinc, selenium, potassium, magnesium
and iron, it’s also a fantastic source of protein?
Duck Breast, Crispy
Duck Leg Bonbons,
Polenta, Baby Carrots,
Broccoli Purée and Red
Wine Sauce
“We are huge fans of using duck here at
The Angel, because it’s so versatile and
complements a lot of other dishes and wines.
We tend to use it alongside seasonal vegetables,
or even fruit, and it always seems to sell very
well for us. We’re proud to use locally sourced
Gressingham Duck, which has always received
great feedback from our diners, and emphasises
our commitment to supporting local produce.”
Head Chef, Aaron Jackson tell us.
The Angel Hotel
3 Angel Hill, Bury St Edmunds
www.theangel.co.uk
Cured Duck, Endive, Pear
and Gingerbread
“We cure our Gressingham Duck in
star anise, coriander seeds, salt and
orange zest. This hangs for five days
to develop flavour. The salty duck is
complemented beautifully by a sweet,
endive marmalade, gingerbread, fresh
pear and bitter leaves,” Sam Sturman,
Chef de Partie, says.
The Leaping Hare, Wyken Vineyards
Wyken Road, Bury St Edmunds
www.wykenvineyards.co.uk
Duck Breast, Salt-Baked
Turnip, Honey Roast
Squash, Grain Mustard
Duchess and Jus
“We change our menu seasonally,
and, at the moment, we’re using duck
because it works so well with the other
seasonal vegetables. Our top tip would
be to pan fry the duck, to crisp up the
skin, and then oven roast.
We think it’s best served pink with
a red wine jus. Our favourite is
Carignan, which is our wine of the
moment!” Craig Galvin-Scott, Head
Chef and Owner tells us.
The Willow Tree
29 High Street, Bourn, Cambridge
www.thewillowtreebourn.com
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