Recipe Book

Just Duck: “Book Of The Year”

The good husband and I have published a 164-page hard cover cookbook with photographer Andy Zakeli that features recipes from the chefs we sell our ducks to.

We are delighted that Curtis Marsh, the man behind the influential The Wandering Palate has described our book, Just Duck, as “Book Of The Year”.

Just Duck has some 36 duck recipes from some of Australia’s finest chefs – the foreword is by Dan Hunter at the renowned BraeĀ  – but our book isn’t just about duck recipes. As well as beautiful photography it features personal stories from chefs and tales from our farming adventure.

You can buy Just Duck via the the Great Ocean Ducks shop.


The pics below are just some of the hundreds within the book’s pages.

Dunkeld’s Royal Mail Hotel executive chef Robin Wickens (far right) and head chef Dylan Kemp (left) are immediately below. Their duck prosciutto is in the middle.