Meanwhile, remove the duck breasts from the crowns and score them. To make a duck stock, heat a large casserole or heavy-based saucepan and add the duck bones and any duck trimmings
Mix all the ingredients for the marinade together except the duck fat. Carefully remove the wishbones from the birds, break the backbone and remove, leaving the crown intact
They were treated to a starter of duck terrine from Pastures Farm Poultry at Yardley Hastings, an assiette of local beef provided by Booker and a dessert of trifle which used apples from New Creation Farm in Nether Heyford, eggs from Station Farm Eggs at Finedon and was served with blackberry sorbet from Rossi’s Ice Cream in Kettering which, earlier in the evening, had been named as runner-up in the ‘Artisan Local Product of the Year’ category
