Prep time:

Cooking time: 1 hour 25 minutes

Total time:

Serves: 8

250g Butter

5 Rashers of Streaky Bacon

135g Onion

4 Cloves Garlic

1 Bay Leaf

5g Dried Mixed Herbs

1 Whole Gressingham Duck Leg

2 Wild Duck Breasts

50ml Red Wine

25ml Brandy or Cointreau

1 Edible Gold Leaf, To Decorate

Nicci Gurr creates a Wild Duck Pate with Clementine

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

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