Sabato Aromatic Braised Duck

Description

Tender, succulent duck braised in a complex and fragrant sauce inspired by the flavours of Balinese cuisine. Star anise, cinnamon, soy and ginger infuse the sticky sauce and pair beautifully with the duck and its accompanying roasted cabbage, kale and eggplant.

This dish was awarded a gold medal at the Outstanding Food Producer Awards 2025, with judges describing it as 'interesting and inspired, beautifully balanced in flavour, with good caramelisation of vegetables'.

This dish is a half-duck portion, comprising a whole duck breast and leg which is perfect for serving two with the accompanying vegetables.

You may like to cook some fregola, farro or fluffy rice to accompany the dish, which is delicious with the sauce from the duck.

No gluten or dairy added.

To heat: Remove plastic film and cover with foil.

• From frozen ~ Bake at 180°C for 60 minutes. Uncover, and cook for a further 15 minutes, or until piping hot.
• From defrosted ~ Bake at 180°C for 40 minutes. Uncover, and cook for a further 10 minutes, or until piping hot.

Ingredients

Duck, brine (water, brown sugar, GF soy sauce, salt, capsicum chilli jam, herbs, spices), Bali dressing (duck brine, mirin, GF soy sauce, oyster sauce (mollusc), rice vinegar, cornflour, herbs, spices), cabbage, eggplant, kale.

Contains mollusc, soy, sulphites, sesame.

Made in New Zealand from local and imported ingredients.

Producer

Our ‘From Our Kitchen’ range is made in small batches in our Mount Eden kitchen under the leadership of Executive Chef Kate Fay. This range showcases many of the flavours only to be found in the unique, finest quality ingredients we import for Sabato.

These restaurant-worthy dishes put superior convenience food at your fingertips. They are perfect for busy days when you can just reach into the freezer, grab one, pop it into the oven and relax knowing that a delicious meal will be ready to serve in no time!