Examples of what goes well with Duckstein, devised by Tom Norrington Davies, chef of the Eagle gastro pub in Farringdon, London. The roast potato dish is interesting because it is cooked in duck fat. The Duckstein cuts through the fat beautifully, leaving your mouth feeling fresh and ready for the next mouthful and it really does feel as if Duckstein is the only drink to accompany them! Recipe for roast potatoes: Ingredients Potatoes 1 tbsp duck fat per potato Salt and pepper to taste Method Peel potatoes and cut into large chunks. Cover with cold, salty water and bring to boil. Boil for about 10 minutes, until almost tender. Drain well and pour into a roasting tin with 1 tbsp duck fat per potato. Season with pepper and salt. Roast for 40 minutes in a hot oven (220°C/425°F/Gas-Mark 7). Recipe for feta salad: Ingredients (serves three) 150g/6oz feta 2tsp wine vinegar 2 tbsp olive oil 1 small red onion 1 fennel bulb 1 green pepper 1 red pepper 2 tbsp black olives Mint Rocket Salt and pepper to taste Method Finely slice the onion. Remove the outer leaves of the fennel bulb, cut off any tough stalks and the discoloured base and finely slice. Finely slice the peppers. Toss the onion, fennel and peppers together with the black olives, a little torn mint, a handful of rocket, roughly crumbled feta, wine vinegar and olive oil. Add salt and pepper to taste (you may not need any salt).
