I used to keep ducks on my farm in Venezuela and always got on better with them than my chickens.
I’m still not sure if that’s why they were always tastier!
Here’s one of my favourite ways of preparing duck. The cacao balances the ﬂavour of the orange and the richness of the sauce so well.
3 tsp ﬁne sea salt
1 oven-ready wild duck
Small bunch of fresh thyme
1 tbsp butter 8 shallots, peeled
250ml duck or chicken stock
1 tbsp Chocolate Balsamic Vinegar, or good quality balsamic vinegar
10g 100% cacao. Suggestion, Venezuelan Rio Caribe 100% cacao
1 heaped tsp quince or redcurrant jelly