SIDART

Cuisine - - OUR COVER -

The duck is one of Sid Sahrawat’s favourite birds, and he’s also a big fan of the rich flavour of duck egg. Both fea­tured in this dish of “Cured and caramelised egg, slow-cooked duck, egg and truf­fle cus­tard, cab­bage cooked in nas­tur­tium but­ter, warm quail yolk”. The duck egg took var­i­ous guises to max­imise its ver­sa­til­ity, and cab­bage, nas­tur­tium and truf­fle were cho­sen to re­flect the spring theme.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.