What's in season: March

March menu
This month's menu can be adapted to a delicious Easter luncheon, despite its somewhat Welsh overtones of leek tart and cured duckling.

When you read this duck recipe it might sound like a French confit (meaning 'preserved'), but curing it in salt is, in fact, a traditional Welsh way. The whole duck used to be prepared this way and served hot with onion sauce. Here, I've cured just the breasts; I've reserved the stock to cook the accompaniments of asparagus, onion, artichokes and peas, and I'd use the legs in another dish. The meat is delicious hot or cold. If I plan to serve the dish hot, I cook the breasts slowly, just in their own fat and juices, like a confit. For a cold dish, I poach the meat, cool it and then slice it thinly; a fruit chutney makes a most perfect accompaniment.

The first two recipes are based on ones in my new book Entertaining, published this month by Macmillan.

Leek Flan

Cured Spring Duckling

Spiced Fruit Compote

Tom Bissell’s wine recommendations
An Alsace wine is the perfect choice to serve with the leek tart, which has some affinity with the onion tarts of that region. Choose a light and fresh Sylvaner, or the more heady and fragrant Tokay.

Duckling is one of those versatile meats that is happy with a wide range of red wines. I would go for a young red Burgundy, or a pinot noir from California. A Bergerac, or Corbières from southwest France, where they eat a lot of duck, will also go very well.

The fruit compote has rich full flavours, on which a Sauternes or Barsac would be lost. A fortified Muscat wine is the answer, and the Portuguese Moscatel de Setubal is particularly delicious.

Got any questions about Frances and Tom's March recipes? Post your comments to them on the All About Food & Drink message board.