Tag: duck


Duck stock Dine in

I was channelling my Grandma when I decided to make duck stock from the duck bones, as she would say “it’s a shame to waste it.” Making stock doesn’t take much effort, just time. Leave the pot bubbling away while you do something else! I placed the bones in a roasting pan and put it in the oven at about 180C. This step will give your stock a more pronounced flavour and colour, which is preferable to an insipid shade of beige! After the duck has been in there for about 20 minutes, add a chopped onion with skin and...

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Cucumber two ways Dine in

Cucumber used to be the one vegetable I didn’t enjoy. Watery, crunchy, subtle taste¬†which didn’t make sense to me. However, I have come to enjoy it as a support act for other flavours. Saturday night at home called for a special meal, here is my suggestion for two ways to enjoy cucumber. First – Gin and tonic! We usually enjoy Hendriks but we recently discovered Four Pillars which is an Australian flavoured gin which uses botanicals such as Tasmanian pepperberry, lemon myrtle as well as spices such as cinnamon, star anise, cardamom and coriander seeds as well as lavendar and...

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