Apr 5, 2011

Another fabulous day

Duck two ways with local nulkaba ducks.

Posted by: ewen

Chef Antonio put us through our paces once again with his culinary secrets of the Tuscan hills. We learnt how to make ravioli like a true Italians,  potato gratin and a drop dead  gorgeous chocoloate hazelnut mousse with fresh strwberries and Frangelico. The highlight of the day was our pan seared duck breast and confit leg with raspberries. With fresh ducks direct from the local Hunter Valley Nulkaba Hathery we all mastered the art of boning a duck.