|𝗔𝗴𝗲𝗱 𝗗𝘂𝗰𝗸|𝗟𝘆𝗰𝗵𝗲𝗲|𝗖𝘂𝗰𝘂𝗺𝗯𝗲𝗿|  My take on the classic French dish Duck à l’Orange, with flavours of Southeast Asia throughout!  What I love most about this elegant dish is how it presents excitement and drama to the guests. It is home cooking at its finest and a perfect example of how dry aging can improve meat quality, resulting in enhanced flavour and mouthwateringly crispy skin.  Exquisitely crafted dry spice blend infuses the twice-aged duck breasts with a remarkable flavour. Freshly made red curry paste and expertly selected accompaniments add to the dish’s flavour profile, making this dish a perfect example of how sweet-spicy flavours work so well with duck.   The rich broth made with bones, lychees, aromatics, and red curry paste boasts loads of flavours and perfectly complements the duck. The acidity from the pickled chilli, cucumber and coriander flowers complemented this blushing pink duck breast, dry-aged by Georges meat.   Wine Pairing: Lou Miranda Estate Golden Lion Shiraz 2019. This fruit driven wine was the perfect pairing for my duck course, with berries, plums and spices, with a toasty, rich finish.  Follow me on Instagram here . @a_journey_of_flavour_by_sai

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