Duck breast seared, served with a hot spicy chutney mix on a tower of herbed rice.
Duck breast slices are served on a bed of onion rice, topped with a citrus caramel sauce.
Twice marinated duck breast pieces put on a skewer and grilled.
Duck breast cooked with spices, cream cheese, tomatoes and yoghurt. Served with tawa roti.
Oven cooked duck breast strips, drizzled with spiced palm jaggery sauce rolled into a lettuce leaf.
The French classic with a twist. Duck breast cooked in white wine with bacon and potato balls. Topped with orange zest this version of the classic Duck a L'orange is a must try.
Duck breast and foie gras served on a bed of lettuce, drizzled with dressing, walnuts and shisho leaves.
Cooked duck breast, orange segments, carrots, cucumber, chillies rolled in rice paper to make some delicious spring rolls. Served with a tangy orange sauce.