Chef Samuel Bartlett Roylance is practicing his craft with this Dodine de Canard aux Macadamia π¦
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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 wasnβt perfect first time, the flavour was there... More
Chef Samuel Bartlett Roylance is practicing his craft with this Dodine de Canard aux Macadamia π¦
.
Stuffing consists of mountain pepper, macadamia, native shiitake, duck livers and thigh meat.
.
After seeing Michel Roux Jnr making this 5 years ago, he wanted to attempt it for himself and which it wasnβt perfect first time, the flavour was there and he knows how to make it better next timeβ¦ all part of the process.
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Great stuff @sambartlettroylance π
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π¨βπ³&π·: @sambartlettroylance
π½: @pipitrestaurant
π: Pottsville, NSW
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