Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 10:46 pm NZ time
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Wild Duck and Diced Roasted Pumpkin and Kumura Salad
Chef: Kate Fraser (editor of Zest, The Press) as heard on Nine To Noon Monday 27 April 2009
Tags: main course, duck, wild
Recipe featured in Cooking Times by Kate Fraser (HarperCollins Publishers).
Ingredients
Cooked duck
Crispy bacon pieces
Head of witloof
Vinaigrette
3 parts olive oil
1 part cider vinegar
teaspoon ready-made mustard
salt and pepper
Method
Cool the cooked duck to room temperature then toss with some crispy bacon pieces.
Separate a head of witloof - the bitter taste is good with the sweet root vegetables, mix all together.
Add the Vinaigrette and shake well.
Wines to Match as suggested by John Hawkesby
Viognier
Gladstone Vineyard 2008
Blanc de Noir
Richmond Plains 2008
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