Towards the end of the last shooting season, we teamed up with the epic chef and renowned forager, Nick Weston of Hunter Gather Cook. Nick is famous for cooking game and other wild ingredients from his treehouse in Sussex, and teaching people how to do it for themselves through various courses. Our Shooting Campaign Manager, Sam Carlisle, invited Nick to Suffolk where they harvested some game and cooked up a storm. In this video, Sam and Nick discuss the importance of knowing where your food comes from, head into the field, and cook a simple and delicious duck tataki. Ingredients: 2 wild duck breasts, skin removed 2 tbsp sake or dry white wine 2 tbsp soy sauce 2 tbsp rice wine vinegar 1 tbsp olive oil a pinch of salt 1 red chili, finely sliced into match sticks 1 spring onion, finely sliced into match sticks a small handful of chopped coriander Method: Mix the sake, soy sauce, rice wine vinegar and season with a little salt. Put 2 tbsp of this mix to one side and marinate the duck breasts in the rest of the mixture for 1-2 hours. Sear the duck breasts in a very hot pan with the oil for a maximum of 45 seconds on each side - you just want to add a bit of colour to each side. Leave them to rest in a fridge for 15 minutes. When cilled, slice them as finely as you can. Arrange on a plate, accompanied by the spring onions and chili. Drizzle the whole dish with the remaining marinade.