Recipes — Duck

Fresh duck breasts smoked to perfection on a barbecue using tea leaves and brown sugar, it couldn’t be easier. Served with a smashed garlic cucumber salad and an Asian dressing (such as Birch & Waite or Chang’s Crispy noodle dressing). Duck is a red meat so unlike chicken it can be enjoyed slightly pink.

Confit duck at it's best and served with a rich creamy polenta!

We've done the confit for you.  All you need to do is to roast in a hot oven for 20 minutes.  Impress your dinner guests.

Serving size:4 Ingredients 4 duck Marylands from Hudson Meats Homemade red curry paste (instructions below) or store bought 5 kaffir leaves 1 stalk lemongrass (left over top parts from red curry paste) 400ml coconut milk (can) 150ml chicken stock 2 tbsp fish sauce 1 tbsp brown sugar Squeeze of lime juice 1 bunch choy sum 1⁄4 cup fresh basil Red curry paste 2 finely chopped shallots 2 stalk lemongrass (bottom white part only) 2 tbsp chopped coriander root 2-3 thai red chilies 4 cloves garlic 1 inch ginger or galangal Juice and zest from 1 lime 1⁄4 cup tomato paste...