Orange Marinated Duck Breast with Confit Leg and Romesco Sauce


The Duck

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.

The Accompaniments

Homemade red wine sauce

Homemade Romesco sauce with fresh local tomatoes and garlic

Fresh buttered tenderstem broccoli

Toasted almonds


Celery, mustard, sulphites, gluten, milk, nuts


Cranberry and Red Onion Relish for a little sweetness to balance the heat from the mustard


Sam's Homemade Sticky Toffee Pudding with Toffee Sauce

Sam’s home-made sticky toffee pudding with sticky toffee sauce

Lemon Posset with Macerated Cheshire Strawberries & Toasted Almond Granola

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.


Trimbach, Gewurtztraminer, Alsace, France, 2015

Fresh and intensely aromatic. The complex nose on this wine matches the fruit in this dish perfectly.


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