On the menu in May - Wild duck,served with smashed carrot and parsnip drizzled with blood orange olive oil

Duck shooting season has begun and its a perfect time to serve your wild duck on a bed of smashed carrot and parsnip with Juno blood orange olive oil.  Serve with fresh steamed greens and sweet potato washed down with a bottle of your local pinot noir.  Delicious!


Sunday 5th of May 2019

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