I was born and bred in the Waitākere Ranges, Auckland. My family weren’t into hunting, but we enjoyed fishing, and I spent a lot of my childhood fishing the Manukau Harbour and travelling to the Central North Island for family fishing holidays.
Brining keeps wild duck tender and juicy, while a vibrant glaze of honey, citrus and balsamic gives the skin a gorgeous, caramelised finish. Perfect for a special dinner or a celebration of your harvest.
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