Blogs
Field To Fork
Confit of Pheasant (or Duck or Pigeon!)
Most of us have heard of a confit, but what exactly is it? The word ‘confit’ comes from the French verb confire, which simply means to preserve and...
Field To Fork
Magenta Pheasant Curry Recipe
This is a recipe I adapted from a chicken recipe found in the Times newspaper. The glorious magenta pink of the sauce looks stunning served with sa...
Field To Fork
Orange-Infused Wild Duck
Perfect for fresh game or a duck straight from the supermarket! This recipe feeds two people.
Ingredients:
1 duck
1 orange
A pinch of salt an...