<p>Annie Smithers takes Jonathan through jointing and roasting a duck and the culinary art of duck stock, duck sausage, and the prized duck fat.</p><p>This interview first aired in June 2024.</p>

Annie Smithers takes Jonathan through jointing and roasting a duck and the culinary art of duck stock, duck sausage, and the prized duck fat. This interview first aired in June 2024.

Annie Smithers and the perfect roast duck

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.

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Annie Smithers and the perfect roast duck

Annie Smithers and the perfect roast duck

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