Luv-a-Duck - Duck Demystified cooking class

In the month of May, Australia’s leading duck producer, Luv-a-Duck is celebrating one of the most delectable meats - duck!

Based in the western Victorian region of Wimmera, the Australian owned company was founded nearly 45 years ago starting with just 6 ducklings, and now produces over 100,000 ducks.

The ducks are processed at 6 weeks of age and are fed with wholesome diet of grains such as wheat cereal and barley. The whole duck is used in production to make products such as duck fat, stock,  duck breast, leg and duck nibble portions which are all easy to cook.  

As part of Make May Luv-a-Duck celebration, a series of “Duck-Demystified” cooking classes will be held throughout the month aiming to take the mystery out of cooking duck.

Gastrology attended the 3 hour intimate cooking class which saw us prepare and cook restaurant quality duck such as dishes like duck breast risotto, braised chinese duck, peking duck pancakes, tea smoked duck, duck leg ragu, crispy duck fat potatoes as well as other duck inspired dishes.

The class was led by duck expert and cooking teacher Wendy Whitehead, who made the recipes easy to follow and provided helpful hints and tips to cook the perfect duck dish. After freshly creating all the dishes on the day, we then enjoyed the lavish banquet with beautiful wines whilst reminiscing on our culinary achievements
 
The Make May Luv a Duck Month program highlights include:

The Duck Demystified Cooking Class

A 3 hour intimate food journey where guests learn just how easy it is to cook mouth-watering duck dishes. Learninf the foundations of cooking duck from portioned sizes to whole duck, as well as the perfect accompaniments. 
Bookings can be made at www.luvaduck.com.au/classes/details/duck-demystified-hands-on/

National Competition

When: Commencing April 1 – May 31, 2017                   

One lucky winner will receive a dinner for two at one of Ian Curley’s signature restaurants (French Saloon, Kirks Wine Bar or Kirks Next Door), a trip to Melbourne including flights, accommodation at crown, airport transfers and a Luv-a-Duck cooking class all valued at $3,000. Four runners-up will also receive a $250 Good Food gift card.
Entrants must purchase any Luv-a-Duck products or attend a Luv-a-Duck sponsored event / cooking class and head to luvaduck.com.au to enter

Duck recipes by Ian Curley  

When: Throughout May

Recipes  will be released over the month of May exploring easy and exciting ways to cook duck at home. Created by Make May Luv a Duck Month Ambassador Ian Curley, these recipes will showcase seasonal ingredients and his take on some classic duck dishes such as Duck Cassoulet as well as mid-week favourites like Duck Leg Risotto.
 

Duck Lunch at Craig’s Ballarat

When: Friday May 26th, 2017                                     

A broadcast with Dennis Walter (3AW) will be conducted in the Grand Dining Room at Craig’s Royal Hotel followed by a seated Duck Lunch prepared by Ian Curley.

Written by Helena Lea.