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COOK is very proud to work with Silver Hill Farm, one of the most prestigious duck suppliers in the whole world. Just one mouthful of a meal listed below, and you’ll discover how great farming and great taste go hand-in-hand…
Roasted confit duck leg served with baby spinach, red wine-braised lentils and higher-welfare lardons, finished with lemon and parsley.
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Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.
Slow-cooked British venison in a red wine sauce with mushrooms, chestnuts and cranberries.
Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat stuffing.
Confit duck leg in a juniper berry and orange zest sauce with cranberries.
With a rich Hoisin sauce and 10 pancakes.
Sliced duck in a spicy red Thai curry infused with cinnamon, lemongrass and ginger.
Shredded duck, egg noodles, red peppers, baby sweetcorn and spring onion in hoisin sauce.
A smooth, rich handmade duck liver paté with lightly-spiced poached plums.
