Delectable duck

By Lauraine Jacobs In Recipes

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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. ...

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