Description
Gressingham is synonymous with duck, and this book marks a special moment in time as it celebrates 50 years of the family business that was founded by the Miriam and Maurice Buchanan in 1971. With a comprehensive overview on how to cook duck, the history of the business and over 80 recipes, it’s the definitive culinary guide to duck, featuring classic canard dishes such as Duck à l’Orange and confit duck, poultry twists on dishes such as paella and chilli con carne as well as a dedicated
