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Canter Valley Duck: Comfort, Warmth and Seasonal Indulgence

  • Writer: Bidfood Team
    Bidfood Team
  • Jan 30
  • 2 min read

Updated: Feb 4

Hearty, unctuous, seasonal and delicious, duck is a dish that guests love to enjoy when they are out, rather than at home – and this season more so than ever, especially as we look for meals that ooze comfort and warmth.


A Classic Pairing of Fruit, Spice and Rich Flavour

Duck has always been a faithful friend of fruits and spices – think Asian Peking-style duck with star anise and hoisin, French-style duck à l’orange – described in 1983 by food writer Paula Wolfert as an ‘old gourmet warhorse’ – and duck confit with a rich cherry or cranberry sauce. These days, the options for duck are more plentiful than ever, giving chefs plenty of scope for creative flair.


Canter Valley Duck provides a sensational centre flavour for a comforting but decadent autumn menu option.


Roasted duck slices in a black skillet with rosemary and shallots on a burgundy surface. Striped cloth and sauce in a white bowl nearby.
Tea smoked Canter Valley Duck Breast

Modern Twists on Nostalgic Favourites

Try a twist on some of these nostalgic favourites; add tamarind and a touch of whisky to orange for a tasty glaze, or tea-smoke your duck with Asian flavours and serve with seasonal miso and maple root vegetables and a fruity chutney.


Woody, autumnal herbs like thyme and sage provide balance and harmony to duck dishes, while garlic imparts a slightly sweet flavour that brings out the aroma of the meat.



Menu Inspiration: Mains, Sides and Seasonal Plates

Slices of roasted meat on mashed potatoes with salad garnish on a black plate; knife and fork on wood table, rustic setting.
Seared whisky-glazed duck breast with golden kūmara mash and autumn slaw
Bowl of golden-brown roasted sweet potatoes garnished with herbs on a wooden slab, against a dark maroon background.
Crispy duck fat potatoes with herb & feijoa salsa verde

Duck lends itself beautifully to platters and sides as well as mains; there’s no beating a good duck fat roast potato, or a duck liver paté served on something crisp with a fruity kick to surprise and delight.


Additional Dish Ideas


Roasted duck legs with carrots and herbs in a black oval dish, placed on a brown surface. A wooden spoon rests among the vegetables.
Slow braised duck leg with thyme & garlic root vegetables
Sliced roast duck with herbs served in a black skillet with parchment paper, surrounded by shallots. Next to it, a small bowl of sauce.
Tea-smoked duck breast with star anise & shallots and a tangy feijoa chutney
Plate with pâté, grilled pear slices, crackers, pomegranate seeds, mint garnish, and sauce drizzle on a maroon table.
Duck liver parfait with plum & merlot jelly, seared pear & pomegranate molasses

Featured Products


Wine Pairing

Pair duck dishes with rich, fruit-forward reds that complement its depth and savoury character.



Plate of duck on mashed potatoes with greens, sauce, and side dishes. Text: "Quality duck across your menu." Canter Valley logo.

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