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 pleasing to the eye. “Duck and orange is a classic pairing in French cuisine. “The meat was pan-seared...
Source: thestar.com.my