6 duck breasts50g butterGarlic Infused Olive Oil5 slices streaky bacon chopped4 Tablespoons Wild Country Cranberry Orange & Port Sauce4 Tablespoons Wild Country Fig Wine Balsamic Vinaigrette375mls chicken stock250ml dry red wine6 whole clovesgrated zest of 1 large lemonsalt & pepper Sear duck breasts in a mixture of the butter and Garlic Infused olive oil then place in an oven proof dish with a fitting...

Wild Country Cranberry Orange & Port Sauce Smoked chicken breast, thin slices of red onion & brie cheese Confit of duck shredded & pizza blend cheese. Roast pork belly & Gouda cheese. Wild Country Roast Tomato & Cumin Chutney Smoked chicken breast, grated Mozzarella Flaked hot Smoked salmon & pizza blend cheese Prawn, red onion & pizza blend cheese. Shredded roast lamb &...