Love a duck.....(part 1)

"We loved your enthusiasm, never lose that". I remember being told that after (another) failed job interview. At the time I brushed it off focusing on everything I had done wrong. But over the years I've realised that a little bit of enthusiasm can go a long way. Roger from the Cornish Duck Company seems to live by that mantra. I meet him at Farmers Markets and food events sometimes and his enthusiasm for his duck products is infectious and you can't help but get your wallet out. He's always inviting me up to the farm to have a look around and I've finally done it.


It was about as muggy a day as you could pick. The fog was as thick as the mud on the ground. But it didn't seem to worry the ducks. After weeks of freezing temperatures they were probably just happy they could splash about again.

And Roger's enthusiasm rubs off on anyone around him. The ducks he cares for are outstanding to eat. The fat is thick and crispy when roasted and the meat tastes like it's had a happy life. If you're eating out in many of Cornwall's restaurants and you see Terras Farm duck then order it and you'll taste just how amazing Cornish produce is.

Perfect Roast Duck (serves 4)......

1 medium Terras Farm duck
1 tsp Cornish sea salt

Make sure you remove the giblets! Put the duck in a large bowl and pour a kettle of boiling water over the top. Carefully lift out. Preheat the oven to 180'c. Put the duck upside down (breast side down) in a baking tray and season with a little salt. Bake for about an hour and a quarter until the juices run clear. Then carefully turn over and bake for another 20 minutes or so.

Leave to rest for 20 minutes. Then carve. I served this with some of the boozy cranberry sauce leftover for Christmas and a little of the pan juices.