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DUCK

Create your own delicious masterchef dinner with Canter Valley duck. Choose from frozen and fresh options of duck breast, legs, wings, and whole ducks.
 

 

TURKEY

The key to a succulent turkey is keeping the meat moist.
Check out our wide range of free range turkeys as well as
traditionally farmed turkeys, and other turkey cuts.

• 2 Canter Valley Duck Breasts
• 1 cup Mt Difficulty Bannockburn Pinot Noir
• 1 cup Risotto Rice
• 100-200g Wild Mushrooms
• 1 T Mascarpone Cheese
• 2 Strips Pancetta
• 2 T Olive Oil; Orange Vincotto
• 2 Cloves Garlic; 1 Small Onion
• 2-3 cups Chicken Stock
• Parmesan Cheese

Duck Breast

Score the duck breast in a frying pan skin side down until golden brown, then turn over and cook in oven until cooked but still pink in the middle then rest.

Risotto

Sweat off the onions and garlic, then add rice. On a low heat add the Mt Difficulty Bannock­burn Pinot Noir and wild mushrooms. Then once most of the liquid has evaporated add ladle by ladle of chicken stock until cooked.

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