creedy carver duck

creedy carver is the breed of duck we get from cornwall. they are dry aged for us just under 2 weeks.

Dry aged Duck crown (duck breast still on the body) is grilled over charcoal and wood until medium. Thinly sliced along with the duck sausage. 

Duck sausage – duck breast, pork fat, duck fat, rosemary, garlic, black pepper, star anise, coriander seed, fennel.

Duck sauce - a reduction of roasted duck bones in chicken stock with shallots, mushrooms, garlic, white wine, black pepper and thyme.

the duck is served with some grilled fruit which changes a lot through the season (plums, cherries, blood oranges).

all parts of the duck are used somehow. the legs are used for the duck ragu, together with the gizzards & the hearts. we use the liver for the parfait and the fat for the breadcrumbs that go on top of the ragu. lastly, we use the wings, necks & carcasse trim to make the sauce.

allergens: sulphites