Roast Duck


August 8th, 2010

Roasted for a couple of hours, with some onion, herbs, garlic and butter inside to add flavour. Pricked all over to release the fat, which is excellent for roasting potatoes.

I found Daffy for a fiver at McKanna Meats – 21 Theobalds Road. They are only open until 2 on a Saturday, so they’d reduced the price considerably, to sell off their remaining fresh duck.

They are the best butchers I’ve ever been too – very friendly, knowledgeable and quite often cheap, but the meat is of a very high quality nevertheless. There’s always a queue, but it’s worth the wait.

McKanna Meats are approved by View London in the
Recommended Butchers in London list.

Other Duck posts:

The Bull and Last

Donostia Social Club

Duck Confit

Duck and Egg Mayonnaise

Duck Liver

Duck and Mushrooms

Foie Gras

Magret de Canarde

Magret Seché


Turkey Stuffed with Duck and Rabbit


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12 Responses to Roast Duck

  1. Pingback: Roast Potatoes | Mad Dog TV Dinners

  2. Pingback: Duck Liver | Mad Dog TV Dinners

  3. Pingback: Duck and Egg Mayonnaise | Mad Dog TV Dinners

  4. Pingback: Mallard | Mad Dog TV Dinners

  5. Pingback: Duck and Mushrooms | Mad Dog TV Dinners

  6. Pingback: Duck Confit and Puy Lentils | Mad Dog TV Dinners

  7. Pingback: Donostia Social Club | Mad Dog TV Dinners

  8. Pingback: Magret Seché | Mad Dog TV Dinners

  9. Pingback: Magret de Canard | Mad Dog TV Dinners

  10. Pingback: Turkey Fiesta | Mad Dog TV Dinners

  11. Pingback: The Bull and Last | Mad Dog TV Dinners

  12. Pingback: Foie Gras | Mad Dog TV Dinners

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