I have been fortunate enough to be on the receiving end of several dozen tiny wee duck legs and a handful of breasts, kindly shared with me by one of our friendly engineers here at F&P. When this month’s theme was decided upon I thought the duck an apt ingredient with which to create a hearty mid-winter Christmas main. The dark red plums add a sweetness and depth to the dish which is beautifully complemented by the smokyness of the bacon.
*I used wild duck, the legs of which are tiny. So if you are buying your duck then just use 6 legs and 6 breasts.