“Marx Brothers 1931” by Ralph F. Stitt

I feel as though I’m channelling the Marx Brothers here and I should at the very least be booking tickets for A Night At The Opera.

But I roasted a wild duck recently and on the waste-not, want-not principle I simmered the carcass with vegetables and herbs. It produced a very deep-flavoured stock and that’s the basis for this recipe.

You could make something similar with a good-quality chicken stock. Continue reading →