Slow-cooked duck with Vietnamese flavours
Slowcooked duck with Vietnamese flavours recipe, Bite – The French colonisation of Vietnam lasted nearly 100 years resulting in the merging of two quite different culinary styles ampndash this recipe is an example of how well they work together - Eat Well (formerly Bite)
Pan-seared duck breast with simple slaw
Panseared duck breast with simple slaw recipe, Herald on Sunday – visit Eat Well for New Zealand recipes using local ingredients - Eat Well (formerly Bite)
Duck breast on vermicelli with tamarind dressing
Duck breast on vermicelli with tamarind dressing recipe, Viva – I love this duck recipe If you haven39t cooked duck before this is a great recipe to start with it39s so simple to execute A little duck goes a long way and it is not too rich but light tender and succulent This dish also works with quail or thinly sliced venisonYou will find tamarind at the supermarket in a puree form or at Asian shops often in raw form which needs soaking in warm water and the seeds removed before using…
Grilled Christmas Duck Breasts with Blueberries and Grapes
Duck has a thick layer of fat between the skin and the meat. Scoring the skin and cooking out the fat on the BBQ creates a delicious crispy skin and a beautiful Christmas main meal.
Duck ragu with pappardelle
Duck ragu with pappardelle recipe, Bite – I prefer to use the slow cooker to make my duck ragu that way Hospobaby can get her hands dirty without us having to worry about burning them in the oven The recipe below gives you instructions for both The ragu freezes really well - Eat Well (formerly Bite)
Duck with cherries
Duck with cherries recipe, Herald on Sunday – This is a classic combination of duck and cherries but tweaked to perfection by my friend Barry Fraser Some secrets should not be kept and when you cook this you39ll be glad Barry shared this one Barry served it with a creamy potato and kumara mash and green beans This is a beautiful dinner party dish - Eat Well (formerly Bite)
Sauce chasseur means “hunter’s sauce” as it was traditionally paired with game meats. I have used duck where it’s now more common to use chicken. Match different wines accordingly with pheasant, rabbit or venison.