Duck and Jam
This is the Gers.
Home of the duck, where everything duck-like is worshipped and eaten with reverence.
Our little local village restaurant has seven selections on it’s meat main course menu. Five of those are duck in one form or another – manchons, gesiers, confit and magret in every conceivable shape and form.
Here duck breasts are unfeasibly large, generous enough to feed two hungry rugby forwards, the layer of fat unsurpassed in it’s thickness and creamy whiteness. And here I swear that the duck breast is grilled and served with raspberry jam. Mixed with the rich meat juices, definitely, but it’s unmistakably and gloriously raspberry jammy.
Who would have thought it. I suppose we don’t bat an eyelid at glazing meat with marmalade , so there’s no reason to get grossed-out over the use of jam. But there you have it .
Duck and Jam.