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

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...