Chef Samuel Bartlett Roylance is practicing his craft with this Dodine de Canard aux Macadamia 🦆
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Stuffing consists of mountain pepper, macadamia, native shiitake, duck livers and thigh meat.
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After seeing Michel Roux Jnr making this 5 years ago, he wanted to attempt it for himself and which it wasn’t perfect first time, the flavour was there and he knows how to make it better next time… all part of the process.
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Great stuff @sambartlettroylance 👏
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👨‍🍳&📷: @sambartlettroylance
🍽: @pipitrestaurant
📍: Pottsville, NSW
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ATTN CHEFS, want us to share your dish? Tag us with @lifeonthepass
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