By Richard Cornish
Melbourne Food and Wine Festival’s winter offering The Roast Collection is a celebration of Victorian food and wine, highlighting the state’s best produce, presented by top chefs.
One of the most talked about artisan producers involved are Great Ocean Ducks, whose pasture raised Aylesbury ducks are recognised by chefs as being some of the nation’s best.
Husband and wife team Greg and Jodi Clarke raise their ducks on lush pasture on a 14ha farm overlooking Port Campbell near the Twelve Apostles on the Great Ocean Road. “There’s something about good feed, pasture, fresh water and sunshine that makes our ducks unique,” says Greg.
The result is a bird with firm, full flavoured flesh and a good layer of rich, flavoursome fat, something much sought after when making crisp-skinned duck dishes.
Bomba is Jesse Gerner’s popular Catalan inspired bar and restaurant where his team will be serving a ballotine of Great Ocean Duck. Stuffed with chestnuts and prunes, and served with a Pedro Ximenez jus with a side of Brussels sprouts and roasted potatoes, alongside a 2012 Yering Station 'Village' Pinot Noir. Delicious.
You can find Great Ocean Duck produce at the following places:
To get in contact with Great Ocean Ducks visit www.greatoceanducks.com
Find out more about this year’s series of winter Crawl ‘n’ Bite.
You might also like