A selection of Great Australian Recipes by renowned chef and television presenter Ian Parmenter. These recipes highlight
the unique style of Australian Cooking.
Duck have a very poor meat-to-everything-else ratio, meaning that you need quite a big bird to feed a small number of people. The up-side is that there are plenty of leftover bits to make stock and soup. The basic stock I begin with serves for a number of Asian-style dishes and is best made the day before needed.