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