Recipe: Twice-cooked duck with verjuice-baked chestnuts on farro

This recipe has been created exclusively for The Essential Ingredient by Karen Martini. To be the first to receive these seasonal recipes, sign up to our eNewsletter on the home page.

Don’t forget to try Karen’s Amaranth and Tomato Salad recipe.

Serves 4

Difficulty: A bit challenging

Prep. time approx. 20 minutes

Total time approx. 2 hours & 30 minutes, plus one …

Recipe: David Dunn’s Chinese Red Mandarin Glazed Duck

This magnificently rich duck dish is perfect for your next dinner party. Striking, colourful and memorable, the duck is already cooked and the glaze can be prepared the day before, so you don’t need to spend the whole night in the kitchen.

And once you’ve tasted the flavour combinations on this plate, you’ll add David Dunn’s glazed duck to your regular …

Recipe: Lyndey Milan’s Crisp Skinned Duck Breast with Pomegranate Sauce

The availability of duck breasts now makes it so easy to cook and this technique of cooking fat side down and then turning briefly is a winner. The spices make a wonderful crust.