Plenty of flavour: Wild duck ramen

Wild duck ramen

Serves 4

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Blanquette d'agneau

800g stewing lamb, cubed
12 small carrots, peeled
1 large onion, halved and stuck with 1 clove
1 bouquet garni
Salt and freshly ground black pepper
50g butter
50g plain flour
100ml double cream
2 egg yolks
A few drops of lemon juice
Fried button mushrooms, to garnish

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Ask a chef what their favourite season is and nine times out of 10 they'll tell you autumn. Wild game birds are available from 12 August when the grouse season starts, but it's only now that you get the full range including pheasant and woodcock. Wild mushrooms abound, along with smaller amounts of their pricey cousins, the black and white truffle. Meanwhile, autumn fruits such as bilberries, blackberries and elderberries are ripe for picking. But you don't have to be a chef to get the best from the most exciting time of the culinary year: active food-oriented trips will guide you to the best produce and show you what to do with it, both in the UK and abroad.

Roast mallard with autumn greens and ceps

Roast mallard with autumn greens and ceps

Serves 4

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