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Swap out your usual poultry for fatty, crispy roast duck flanked by buttery fall root vegetables.

Renowned British chef and prolific cookbook author Paul Gayler’s latest collection of recipes honors the birds: chicken, duck, quail, pheasant, grouse, squab, goose…you get it. If it flies, Gayler will cook it from beak to tail. Pick up a copy of Chicken & Other Birds, and some culinary-grade lavender blossoms while you’re at it. 

You may have a few reservations about cooking a dish using duck with lavender, but this recipe will soon convert you! The resulting sauce has a wonderful rich flavor and the sweet-and-sour caramelized root vegetables help balance the dish superbly.

Reprinted with permission from Chicken & Other Birds