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Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

The latter spans higher-end dishes, such as candied pork belly burnt ends; smoked crispy duck served with a poblano cream ...

And thank Cornwall-based chef, Pete Biggs, for this smoked mackerel, bacon and duck egg, which should impress even the most particular of foodies. The Doom Bar beer adds a kick to the bread ...