Fresh British duck breast is marinated in freshly squeezed orange juice before being cooked sous vide to lock in the juices. It is then pan fried to crisp up the skin.
The leg is cooked low and slow in duck fat with a touch of garlic for melt in the mouth tenderness and flavour.
Homemade red wine sauce
Homemade Romesco sauce with fresh local tomatoes and garlic
Fresh buttered tenderstem broccoli
Celery, mustard, sulphites, gluten, milk, nuts
Cranberry and Red Onion Relish for a little sweetness to balance the heat from the mustard
Sam’s home-made sticky toffee pudding with sticky toffee sauce
Local dairy fresh double cream, sugar and the zing of fresh lemon juice. Refreshing and intoxicatingly indulgent.
Topped with macerated sweet Cheshire strawberries and our homemade toasted almond granola.