I used to travel a lot to France having been born in England and it’s played a large part in shaping my food career. The flavours fill me with nostalgia: the butter, herbs, wine and of course Le Canard (Duck). The French eat a tremendous amount of this rich, delicious protein. Here I made a crispy skin duck and I wanted something to balance the richness and simply wilted some little gem lettuce in the pan with some baby peas and speck.
Viva la good food, good wine, good times!