​A whole Duck recipe fit for the
Gods!   

My name is Darryl Doherty, I have studied in culinary college and I've worked in many high end and even Michelin star restaurants. Here I am preparing a Duck Breast flavoured with prune jam and pistachios on a bed of braised red cabbage and caremalized red onion and Duckleg Confit on a bed of potatoe puree flavoured with confit garlic. It is served with its own red wine demi-glace and carrot puree flavoured with hazelnut.