Twenty-five years ago, the Falkland Islands were liberated. My time there was spent with the Royal Navy and also on shore with the 1st/7th Gurkha Rifles. The Navy’s role was diverse and we developed an isolated helicopter re-fuel and freight zone called Navy Freight. It was a hive of activity. The team worked hard and played hard, and the fortnightly “fancy-dress and buffet nights” were legendary. Food was sourced and bartered locally, sometimes using the island’s own teeming fish and wildfowl.
– dark rum
– skinned duck breast
Peel and finely dice the onion. Fry slowly in butter then season and add some finely chopped chillies. As they near being cooked, add the chopped Navy Rum-soaked prunes and cook through.
Place the skinned duck breast between two sheets of clingfilm and, with a rolling pin, gently beat and tenderise the flesh until it is almost twice as large and very much thinner. Peel back the film and place some cooling fried mixture over the duck, then roll-up like a Swiss roll. Discard the film.
Place the breast on some tin foil, add a knob of butter and any leftover rum juice. Seal the foil and oven cook at 180°C for 20 minutes. After 15 minutes, open the foil, baste and leave open to allow the meat to brown. Eat cold, sliced and using cocktail sticks.
“Acquire” your duck. Flatten the meat using a sun-bleached whale bone found on the Falkland’s shoreline; alternatively use your tin-helmet, but not your rifle butt. Pre-soak your dried MOD prunes, using a few tots of dark Pusser’s Navy Rum. Barter with local islanders for some fantastic peat-grown onions. Source your chillies from the Gurkhas. Use sharpened matchsticks if cocktail sticks are unavailable. The duck skin you can roast-up into crackling. Duck legs are also tasty morsels and the boiled carcase makes good game stock. When cooling your meat outside the hut/tent, watch out for gulls and penguins.