Cooking School "Duck under the table"

“Duck Under The Table” is a cooking school that has been operating for ten years it has been featured in Cuisine, Next and Taste magazine and local newspapers.The classes are run from Jane's home.
A unique experience in food preparation and dining. Share Jane Shearer’s love of entertaining as she demonstrates easy techniques that add flair and elegance to your culinary skills. Then relax and savour the sumptuous dishes you’ve just seen created.
The course will consist of a glass of wine on arrival.
Cooking demonstration of which the dishes seen demonstrated will be served at the end of the lesson with wine then finishing with coffee or tea.
Also will be supplied the recipe booklets of the dishes talked about during the course.

20 Pine Ridge Terrace, Takapuna, Auckland and
Inglewood, Taranaki

Jane Shearer had a meeting and a cooking class with Velia in October 2007.
They cooked all day long italian dishes and Jane was really interest about making Chocolate pasta with wild boar sauce!
Once came back in New Zealand Jane launched herself in making new exciting dishes and she did for the first time Chocolate noodles...
Now we would like to have your recipe....where are you????


velia said…
Come on Jane....we are waiting your recipe!!
jane said…
OK Velia,

takes time for me to get round to these things but here goes.

As you said that after you gave me the recipe for the chocolate pasta I actually made it.i teamed it up with a wild duck (not boar)ragu sauce. As in new Zealand it is duck shooting season so duck is more available than the boar.
Duck Under The table Wild Duck ragu sauce

8 duck breasts
1 large onion chopped
8 whole garlic cloves peeled
1 carrot peeled and diced
1 stick celery finely sliced
2 tablespoons thyme
2 bay leaves
2 tablespoons tomato paste
750 ml red wine
400 ml chicken stock
sear duck breasts in a pan. Remove and put into a casserole dish. In the same pan cook all the vegetables and herbs till lightly browned. Cook in the tomato paste for a couple of minutes, then pour in wine to deglaze pan. Pour the vegetable mixture into the duck breasts and cover, cook in the oven for 2 hours.Shred the duck and serve with the divine chocolate pasta.
Serves 8
velia said…
Thank you so much my dear...
People will love your recipe!
So sorry but I did not notice you alread wrote a review with your nickname "Patu"......anyway thank you so much!
When you want please send me your Logo coverted into image so I can add it on my blog. Any other recipe is highly welcome....when you want here I am!
Anonymous said…
Cool story as for me. I'd like to read something more about this topic. Thanks for giving this information.
The only thing I would like to see here is such photo of sexy girl :)
Sexy Lady
Asian Escort

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