saveurduck.co.nz

Duck Rillette

Shredded duck blended with garlic, herbs & brandy, makes an interesting addition to an antipasto platter.

How to Cook Duck Breast - Frying

Duck Breast is a wonderful alternative to steak or lamb - it is a boneless fillet, which makes it quick to cook and it has wonderful flavour, which can be enhanced by sauces or glazes. Ducks are a waterfowl and have a layer of fat under their skin to keep them warm and waterproof - this is why the skin of a duck is so thick and why so much fat will render during cooking.

For more photos and a video demonstration go to www.nzduck.co.nz .

How to Cook Duck Legs

Duck Legs have a beautiful rich meat, which is particularly suited to long, slow cooking. Due to their physiology, Duck Legs always come with the drumstick and thigh together. You can remove the thigh bone, for a more convenient serving dish, but a lot of restaurants simply serve with both thigh & drumstick bones intact. Ducks are a waterfowl and have a layer of fat under their skin to keep them warm and waterproof - this is why the skin of a duck is so thick and why so much fat will render during cooking.

For more photos and a video demonstration go to...

How to Cook Whole Duck

We are always asked how to cook a whole duck, so we have included some tips below.

If you would like more photos and a video demonstration on cooking a whole duck, go to nzduck.co.nz

Slow Roasted Whole Duck with Orange & Grand Marnier Sauce

A beautiful dish for a celebration - succulent duck breast & legs served with a heavenly orange liqueur sauce.