"I'd like to try my hand at Bistro
Dom's roast duck and blood pudding for a
special-occasion dinner. Would you print the recipe?"
Paul Gregson, Braddon, ACT
REQUEST A RECIPE
To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Note Start this recipe a day ahead to pickle the rhubarb and set the boudin noir. If you don't want to make your own boudin noir, it's available from specialist butchers and delicatessens. Fresh pig's blood will almost certainly need to be order ahead from a specialist butchers. Lardo, cured pork back-fat, is available from select delicatessens and butchers.