Slowly, slowly, roasty ducky (or goosey, or both-y)

There’s something wonderful about the slow cooking process that takes a simple little bit of meat and turns it into something amazing.  Just look at Lechon!  Or to the humble jerk chicken!  This duck/goose recipe is closer to jerk chicken in technique yet keeps the simple flavours of the meat and the rosemary front and centre… Continue reading Slowly, slowly, roasty ducky (or goosey, or both-y)

#RecipeShed – Slovakian Goose and/or duck

Our family was lucky enough to have a wonderful Slovakian au pair for a couple of years.  When we visited her family out in Slovakia, they prepared a wonderful roast goose and duck dish.  Now, whilst this isn’t as simple as Keith’s roast duck, it is not complicated… Ingredients Goose or duck – cut into… Continue reading #RecipeShed – Slovakian Goose and/or duck