Duck’s On!
Having enjoyed the Luv-a-Duck cooking experience earlier in the year, eight enthusiastic Bearbrass members decided once wasn’t enough and went back to the Luv-a-Duck Asian-inspired cooking class in Port Melbourne again recently.
We split in teams of two to cook two recipes each. Our host instructor showed how to carve a roast duck and we sampled the pieces before working diligently to cook eight dishes using Asian staple ingredients and learning which went best with duck.  The teaser for the meal was the Asian duck and noodle soup, a clear cleansing broth galvanising our taste buds for dishes to follow. They included Red Curry with Cardamon and Cashew Rice, several Duck Salads, Satay Skewers and gorgeous Coconut and Ginger Pancakes with 5-Spice Duck.
What a feast we had!