DRY AGED DUCK. JERUSALEM ARTICHOKE. GOOSEBERRY.
Dry Aged Wiltshire Aylesbury Duck. Gooseberry Preserve. Elderberry. Jerusalem Artichoke Puree. Sprouting Oats.
This Wiltshire duck is provided by our friends down at the Hogget and Boar Butchery just 30 miles down the road in Stockbridge, Hampshire. Dry-aged for between 2-3 weeks, these Aylsebury ducks are famous for being tender, sweet and more intense in flavour than other breeds. Our chefs have paired this duck with seasonal preserves, gooseberries conserved in an elderflower vinegar, elderflower vinaigrette, rapeseed oil, an elderberry jelly and sprouting oats. Finish all this all off with a Jerusalem artichoke puree, made by cooking down artichokes slowly until caramelised. This puree takes on a buttery, nutty depth of flavour to match the piquant elderflower. Pair this dish with our Sussex Pinot Noir.