Duck

Crispy skinned duck breast on warm autumn salad.

Demonstrated in store by “Dean Smith” using my Le Creuset Grill. 4 fresh duck breasts Sea salt 4 Witloff Hand full of rocket leaves 1 Ripe pear 100g walnuts 100g parmesan cheese shaved Rind from 1 orange Walnut oil White balsamic condiment 400g kipfler potatoes Preheat a cast iron grill plate/pan over medium heat. WashContinue reading “Crispy skinned duck breast on warm autumn salad.”

Confit of duck leg with mushroom and spinach spätzle

Demonstrated in store by a local Chef “Dean Smith” who introduced me to cook duck! 4 fresh duck legs 1 Lt. rendered duck fat Fresh rosemary Sea salt Freshly ground black pepper 200g washed baby spinach leaves 250g oyster mushrooms 1 clove garlic Balsamic vinegar 20g butter Spatzle Batter 300g plain flour 3 eggs 300mlContinue reading “Confit of duck leg with mushroom and spinach spätzle”