Fine match with duck
Chef Amelia Ng’s Pan-seared Bidor Duck Breast is a dish to remember. Known for its tender meat, the duck from Perak is the perfect main course for Cata’s four-course French wine and Calvados pairing dinner. For a French twist, it was paired with barley risotto, pumpkin puree, orange-glazed “turning vegetables” and pomegranate jus. Turning vegetables is a classic French culinary technique that forms vegetables into even barrel shapes to ensure they are evenly cooked. They are also pleasi...
Kuala Lumpur France General Pascal Jolivet Sancerre Blanc Plaza Damansara Terry Thum Gerard Bertrand Cote
Source: thestar.com.my