The Luv-a-Duck journey started in Arthur Shoppee’s backyard in the 1960s with a simple love of flavour and family. Today, that same love makes them Australia’s leading duck producer based in the heart of the Victorian Wimmera region.
Duck à L’orange
Serves: 2
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Duck Breast with Sliced Cherry Brandy Sauce
Serves: 2
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Tip: Reserve duck fat from rendering the duck in a small bowl and use to roast potatoes or vegetables
Confit Duck Legs, Pea Purée & Potatoes
Serves: 2
=R3=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 Luv-a-Duck Whole Duck
- Flaked salt
- 4-5 small wedges orange and pineapple
-
Warm grilled pineapple salad - 1 pineapple, sliced
- 1 tsp chilli flakes
- 2 oranges
- 8 sprigs micro fennel
- 4 shallots
- 1 tbsp muscovado sugar (or use brown sugar as an alternative)
- 1 bunch coriander, thoroughly washed and finely chopped, keeping leaves and roots separate
Method
- Preheat oven to 190°C. Remove duck from bag and drain any liquid, pat skin dry and season with salt.
- Place orange and pineapple wedges in cavity (ensuring it is not too full, allowing cavity to vent).
- Place duck in roasting pan. Roast for 40 mins per kg until golden brown. Remove from oven and leave to rest for 20 mins.
- To make salad, slice pineapple into long strips, peel and quarter oranges, cut fennel in halves and combine in bowl with any juice from oranges. Set aside.
- In heavy-based saucepan, melt muscovado sugar, then add pineapple and finely chopped coriander root. When coloured, cool on tray.
- When pineapple is just warm, add to fennel and oranges. Finely dice shallots and toss through pineapple mixture with coriander leaves and chilli flakes.
- Salt to taste. Serve immediately with roast duck.
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