All for $19 on Living Social.
Luv a Duck is a duck company and they do cooking classes every now and then to showcase their beautiful duck and how to cook it.The place is in Port Melbourne and its a stone's throw away from the tram stop. There used to be a shop in South Melbourne but not any more. The owner was quite happy being in Port Melbourne now.
Luv a Duck also exhibits at many shows and festivals such as the Fine Food Festival, Good Food and Wine and Taste festivals all over the place.
People can buy from their retail store.
At the class Rhonda (the chef) showcased how to do a proper roast duck, Peking duck pancakes, ragu, braised duck with cherry and port sauce etc.
Everyone was offered a drink and I had a simple latte.
Rhonda also gave us some tips such as using a timer when you are cooking duck in the oven and making sure that you don't overcook the duck. It is very easy to overcook duck when it is in the oven. One way of making sure is by taking the duck out and checking it every minute or so that it is in there.
We all ate one piece of Peking duck. I had wanted two but we had to save room for lunch. They were so addictive and just like the ones that I'd do at home, except with fresh duck bought from Footscray market.
At the end of the class we enjoyed a buffet lunch. I didn't like the ragu. It had store bought pasta which they could have made it themselves a day or two ago. But loved the potatoes- they had heaps of duck fat and duck on the bone. The duck meat easily fell off the bone which was great.
I also loved the moroccan coucous salad with fruits. The fruits gave it that nice touch
A little birdy told me that there was going to be another Groupon offered later in the year. So if it is do buy the Groupon. It is worth it and they deliver. Not like other ones.
But you do need to book ahead via their site
These two recipes was taken from the Luv a Duck site and they were presented in class
500g roasting potatoes
salt and pepper
2. Peel and cut the potatoes into even sized pieces, put into a saucepan, with plenty of cold salted water, bring to the boil and allow to simmer until tender. Do not overcook.
3. Drain the potatoes, removing as much water as possible.
4. Place the potatoes back into the pan in which they were cooked and add the Duck Fat and the salt and pepper.
5. Cover with the lid on and give them a vigorous shake to rough up the edges and coat them with the Duck Fat.
6. Place potatoes in roasting tray, in a single layer and roast in the oven for approximately 40 minutes or until golden and crunchy
Toss root vegetables with a little duck fat for extra flavour before roasting too.
1 Tblsp olive oil
2 Tblsp Moroccan seasoning
1 cup cous cous
1 Tblsp olive oil
1 ½ cups Luv-a-Duck, Duck Stock
2 Tblsp pine nuts, toasted
6 Dried apricots, diced
1 Tblsp sultanas
2 Tblsp coriander leaves , chopped
1 Tblsp mint leaves, finely chopped
½ pomegranate, seeds removed
salt & pepper to taste
mint leaves to garnish
2. Place the Duck shanks into a baking dish and bake in the pre-heated oven 190c for 10 minutes.
3. Whilst Shanks are baking. Bring the Luv-a-Duck duck stock to the boil, stir in the oil and cous cous. Cover with a lid and allow the cous cous to swell.
4. Using a fork stir in the pinenuts, apricots, coriander, mint and pomegranate seeds. Season with salt & pepper.
5. Serve Duck shanks on a bed of Jewelled cous cous and garnish with mint leaves.
Make it your own exchange morrocan seasoning for your favourite flavour blend eg Greek , Tuscan, African , Turkish.
Luv a Duck is a duck company and they do cooking classes every now and then to showcase their beautiful duck and how to cook it.The place is in Port Melbourne and its a stone's throw away from the tram stop. There used to be a shop in South Melbourne but not any more. The owner was quite happy being in Port Melbourne now.
Luv a Duck also exhibits at many shows and festivals such as the Fine Food Festival, Good Food and Wine and Taste festivals all over the place.
People can buy from their retail store.
At the class Rhonda (the chef) showcased how to do a proper roast duck, Peking duck pancakes, ragu, braised duck with cherry and port sauce etc.
Everyone was offered a drink and I had a simple latte.
Rhonda also gave us some tips such as using a timer when you are cooking duck in the oven and making sure that you don't overcook the duck. It is very easy to overcook duck when it is in the oven. One way of making sure is by taking the duck out and checking it every minute or so that it is in there.
 |
| Whole Duck |
 |
| Peking Duck |
 |
| Ingredients |
We all ate one piece of Peking duck. I had wanted two but we had to save room for lunch. They were so addictive and just like the ones that I'd do at home, except with fresh duck bought from Footscray market.
 |
| Duck Breasts |
 |
| Luv a duck range |
At the end of the class we enjoyed a buffet lunch. I didn't like the ragu. It had store bought pasta which they could have made it themselves a day or two ago. But loved the potatoes- they had heaps of duck fat and duck on the bone. The duck meat easily fell off the bone which was great.
 |
| Serving duck in time for lunch |
I also loved the moroccan coucous salad with fruits. The fruits gave it that nice touch
 |
| Lunch |
 |
| Duck pieces |
 |
| Ragu |
A little birdy told me that there was going to be another Groupon offered later in the year. So if it is do buy the Groupon. It is worth it and they deliver. Not like other ones.
But you do need to book ahead via their site
These two recipes was taken from the Luv a Duck site and they were presented in class
Duck Fat Roast Potatoes
- To Prep
- 10 minutes
- To Cook
- 40 minutes
- How easy?
- It’s so easy...
- Serves
- 4
Potatoes roasted in
duck fat are widely recognised as the crispiest, tastiest and the best
in the world. There is no real secret - just follow these simple steps.
Ingredients
1 Tablespoon Luv-a-Duck, Duck Fat500g roasting potatoes
salt and pepper
Method
1. Preheat the oven to 200ºC2. Peel and cut the potatoes into even sized pieces, put into a saucepan, with plenty of cold salted water, bring to the boil and allow to simmer until tender. Do not overcook.
3. Drain the potatoes, removing as much water as possible.
4. Place the potatoes back into the pan in which they were cooked and add the Duck Fat and the salt and pepper.
5. Cover with the lid on and give them a vigorous shake to rough up the edges and coat them with the Duck Fat.
6. Place potatoes in roasting tray, in a single layer and roast in the oven for approximately 40 minutes or until golden and crunchy
Chef’s Tips
Before placing the potatoes in the oven add some whole garlic cloves and sprigs of rosemary for a great aroma.Toss root vegetables with a little duck fat for extra flavour before roasting too.
Morrocan Duck Shank with Jewelled Couscous
- To Prep
- 5 minutes ( pre - heat oven 190c)
- To Cook
- 10 minutes
- How easy?
- It’s so easy...
- Serves
- 4
Ingredients
8 Luv-a-Duck, Roast Duck Shanks1 Tblsp olive oil
2 Tblsp Moroccan seasoning
1 cup cous cous
1 Tblsp olive oil
1 ½ cups Luv-a-Duck, Duck Stock
2 Tblsp pine nuts, toasted
6 Dried apricots, diced
1 Tblsp sultanas
2 Tblsp coriander leaves , chopped
1 Tblsp mint leaves, finely chopped
½ pomegranate, seeds removed
salt & pepper to taste
mint leaves to garnish
Equipment required
- 1 medium Bowl
- 1 set Measuring Spoons
- 1 Baking Dish
- 1 Saucepan with Lid
- 1 fork
- Serving dishes
Method
1. Place Oil and Luv-a-Duck Roast Duck Shanks in a medium bowl. Sprinkle over the seasoning and toss to coat the duck shanks.2. Place the Duck shanks into a baking dish and bake in the pre-heated oven 190c for 10 minutes.
3. Whilst Shanks are baking. Bring the Luv-a-Duck duck stock to the boil, stir in the oil and cous cous. Cover with a lid and allow the cous cous to swell.
4. Using a fork stir in the pinenuts, apricots, coriander, mint and pomegranate seeds. Season with salt & pepper.
5. Serve Duck shanks on a bed of Jewelled cous cous and garnish with mint leaves.
Chef’s Tips
This jewelled cous cous is delicious served with confit duck legs or crispy duck breast.Make it your own exchange morrocan seasoning for your favourite flavour blend eg Greek , Tuscan, African , Turkish.
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