Serves 2 as a main
4 as a starter
Preparation: 10 mins
Cooking: 20 mins, plus resting
- Preheat the oven to 220°C/fan 200°C/gas 7.
- Heat the olive oil in an ovenproof frying pan.
- Season the crowns inside and out with salt and pepper, then place skin side down in the hot oil and cook for 2–3 minutes until they start to colour.
- Transfer the pan to the oven and cook for 8 minutes.
- Meanwhile, put the anchovies, herbs, extra virgin olive oil, sugar and salt and pepper in a bowl and whisk together.
- Turn the duck skin side up and cook for a further 4–5 minutes. Remove the pan from the oven, cover loosely with foil and leave to rest in a warm place for at least 15 minutes.
- Add the rocket to the anchovy dressing and mix well with
- Cook the broccoli in a saucepan of salted boiling water until just tender. Drain well and keep warm.
- 2 wild duck crowns, twin breasts on the bone, wishbones removed
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 salted anchovy fillets, finely chopped or mashed to a paste
- 3 tablespoons roughly chopped fresh parsley
- 2 tablespoons roughly chopped fresh tarragon
- 6 tablespoons extra virgin olive oil
- a pinch of sugar
- 15g rocket, finely chopped
- 2 tablespoons cold water
- 500g broccoli, trimmed, leaving a few leaves – split any thick stalks so that all are about the same width
- 150g radishes, finely sliced on the diagonal
- Arrange the warm broccoli evenly on four plates and sprinkle with the radishes.
- Carefully slice down either side of the breastbone to remove the four breasts from the crowns and then slice each breast at an angle. Dab the cut duck meat on a piece of kitchen towel to remove any excess blood.
- Lay the duck meat over and under the broccoli, then spoon over the dressing.
The Yorkshire Dales is famous for producing top-quality game, and now that autumn’s here it’s time to make the most of it.
Many home cooks steer away from game because they’re unsure what to do with it – which is a shame, because game meats are sustainably farmed, tasty, and low in fat and cholesterol.
Local suppliers such as Mainsgill Farm Shop, near Richmond, carry a wide selection and are always happy to advise.
Recipes and photographs are from Game by Phil Vickery and Simon Boddy, with photography by Peter Cassidy, published by Kyle Books.