Chef Zennon Wijlens and the team have spent years of growth and constant improvement to perfect this bird… this version is one of the best yet 🦆
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The crown has been brined for 8 hours and then dry aged for 16 days before roasting and being glazed with birch syrup.
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The legs are done two different ways for this dish. First we make a duck ham by marinating the legs in miso and koji, then we hang for 3 months. The other leg is confit with Chinese five spice.
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The current garnish is braised baby carrots brushed with carrot caramel then coated in macadamia, fermented mustard seed crumb, sunflower seed and roast garlic purée and parsnip jus.
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👨‍🍳&📷: @chefzennonwijlens
🍽️: @parisbutter
📍: Auckland, NZ
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