Sustainably Made Fine Dining Duck Dish at Native Restaurant #finedining #duck #cooking

The Staff Canteen

The Staff Canteen

Editor 14th October 2024
The Staff Canteen

Sustainably Made Fine Dining Duck Dish at Native Restaurant #finedining #duck #cooking

Watch as Ivan Tisdall-Downes at Native creates a Salt Aged Creedy Carver Duck, Flaming Barrel Beetroot, Marigold Vinegar & Duck Heart dish. The dish shows aspects of how Ivan is able to keep his dishes sustainable with a head to tail approach in the kitchen while also sourcing all the vegetables from their on site garden.

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