Delectable duck

By Lauraine Jacobs In Recipes

Print Share
10th March, 2012
Duck regularly appears on the menus of the best restaurants but is rarely cooked at home. Why? It is far tastier than chicken, and once you’ve mastered the cooking techniques, it provides a real change from the more-favoured proteins in our diet. A juicy duck breast costs no more than a good steak. The hunting season used to yield the only ducks we knew, but over the past six years a state-of-the-art farm and processing plant in the Waikato has produced around 15,000 ducks a week for North Island customers. Most are destined for Asian barbecue shops, specialty stores and Chinese restaurants. ...

Get full access to Listener.co.nz

Subscribers can read the full version of this story.

You can subscribe and get full online access for as little as $5 per week.

Enjoy the high-quality, in-depth journalism of the Listener magazine with convenient online access. This includes access to thousands of archived articles and up-to-date TV and entertainment listings.

Our great content is available online even before it hits the shelves, and includes more focus on breaking news. With our responsive design you get a great reader experience whether you read from your home computer, tablet, or even smartphone.

Already a subscriber? Just to read full version of this story.

Already an existing print subscriber? As part of your magazine subscription you are entitled to receive full access to the New Zealand Listener Online content. Click here for instructions on how to redeem your digital access.

Or you can subscribe now to get unlimited access to listener.co.nz.

More by Lauraine Jacobs

Switch to our mobile site