All of the hard to get ingredients are stocked in our pantry, everything from goose fat to first run oils, if we don’t have it we can find it for you.
In store now:
- Exotic Herbs and Spices
- All About Vinegar
- Fats and Oils
- Satin Ice Rolled Fondant
- Christies Organic Ginger Products
COOKING TIPS
Q: How do you cook a whole roast duck?
A: You need to twice cook duck. Roast in the oven the day before. Butterfly it and then remove the breast bones leaving only the leg and wing bones. Marinate overnight with your choice of Asian style marinade. Bake again for 1 hour before required, then serve with a sauce that is sweet and sour or maybe a chilli style sauce. Otherwise leave out the Asian flavours and serve as a roast with gravy.
