March’s Market Menu will be featuring succulent Duck. Take a look below to see what tasty dishes our chefs are serving up:

Cartwright

Confit of Duck Leg with a Three Bean Cassoulet and Five Spice Jus

Deddington Arms

Sesame crusted Breast of Duck with a Coconut, Lemongrass and Noodle Broth

Villiers

Confit of Duck, Tagliatelle, Spring Onions, Spinach and Grain Mustard Velouté

The White Hart

Cider Braised Duck Leg with Chive Mash and Caramelised Root Vegetables

For March’s wine of the month I have chosen a Spanish white from the Navarra region – Pleno Navarra.

The wine is made from the Viura Grape fermented at low temperatures. This gives it a bright straw colour, with smooth, fresh, yet fruity dry flavours.

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