Foodle Reviews
Chef Zennon Christian Wijlens with red snapper finished with a roast chicken Garum butter, caramelized yoghurt, kombu “bubbles”, smoked chardonnay, curry leaf.
👨🍳: @chefzennonwijlens
🏠: @parisbutter
📍: Auckland, NZ
ATTN chefs, want us to feature your dish? Simply tag us in your next post or story.
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... More
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 🦆
.
The crown has been brined for 8 hours and then dry aged for 16 days before roasting and being glazed with birch syrup.
.
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.
.
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
.
ATTN chefs, want us to feature your dish? Simply tag us!
.
#duck #finedining #nz #nzchef #perfection #instafood #foodie #foodporn #cheftalk #chef #chefs #chefslife #chefsroll #chefstalk #artonaplate #food #cheflife #LifeonthePass Less
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Address
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Sunday: Closed
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