NEW GAME PLAN
Sick of being told your burger habit is killing the planet? “I treat duck like red meat,” says Waugh. “Mallard has a very savoury, almost liver-like texture.” Pan-fry until it’s crisp on the outside and pink in the middle. You’ll spare yourself the calorific hit, too: “While farmed birds are fatty, wild ducks are surprisingly lean,” he says.
What’s in it for me?
The majority of its fats are of the monounsaturated variety – the kind that brings down your cholesterol.
FOR GOOD FATS, GET YOUR DUCK IN A ROW