Celebrate with Roast Duck with Quince & Brussels Sprouts
And just like that, we’re into the holiday season again.
Not quite ready for it? Me, neither.
But this grand looking “Roast Duck with Quince & Brussels Sprouts (and Potatoes)” will surely put you in a festive mood.
This simple recipe is from “Pipers Farm The Sustainable Meat Cookbook” (Kyle), of which I received a review copy.
Family-owned in Devon in southwest England, Pipers Farm was founded more than 30 years ago and adheres to regenerative farming techniques to raise native breeds that are grass-fed and free-range. It also now works with 40 small-scale farms in the area.
The cookbook was written by Abby Allen, who operates Pipers Farm, and Rachel Lovell, a food writer who has worked with the farm for years.
While this is a cookbook with plenty of carnivore recipes, Allen’s intent is to get you to eat meat more wisely by supporting family farms that raise animals the right way. She also encourages you to eat less of it, making every bit count by choosing quality over quantity; and to not waste anything, even offering up detailed recipes to make fortifying chicken and beef stocks, as well as one to use up off-cuts in “Haggis.”Read more