Breasts, Legs and Pink Bits

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Preparation info
  • Serves

    4

    (or 8 as a smaller taste)
    • Difficulty

      Medium

Appears in
Fire: A World of Flavour

By Christine Manfield

Published 2008

  • About

This always brings a few smirks when it’s written on a menu – it sounds so much more seductive than ‘three ways with duck’! I first introduced this for a Moet et Chandon champagne dinner at Pearl Restaurant in Melbourne with chef owner Geoff Lindsay. The idea is quite simple: I prepare the different parts of the duck in their own manner and then create a layered effect when constructing on the plate, hiding the pink livers or foie gras between the slices of tea-smoked breast and duck-neck s