Looking to spice up the protein options on your menu? Thanks to a recent free-trade agreement between Australia and Thailand, chefs can now choose Thai duck products for their dishes.
It’s the first time Thai duck products are available in Australia which means more variety for chefs and operators to add a new flair to their culinary offerings. In line with the trade agreement, the world’s largest agro-industrial company CP Foods has launched high-quality duck products. The range features a versatile range of duck products ideal for bringing an unrivalled flavour profile and wider range of variety to any menu.
The CP Foods Thai duck range covers everything from shredded, roasted, boneless, and Peking duck options in an easy-to-prepare frozen format. The products are catching the attention of chefs and operators for its easy application, low-cost, versatility, and time-saving elements.
Kritsadee Pruitthiarphakul (Boston) of Carlton’s Ying Thai 2 is one of those chefs who has seen the benefits of the CP Foods Thai duck range. He recently introduced the CP Foods Thai duck range to his menu across an array of dishes.
Khun Boston says the products has brought a new level of quality to his menu, while also ticking the box of affordability. “Compared to [others] in the market, the quality is good, plus the price is really reasonable,” he notes.
Another benefit Khun Boston has found is the versatility of the CP Foods Thai duck range which lends itself to various dishes across his offering. “We can make a variety of food by using the CP Duck,” he admits. “We do a chilli stir-fry with basil leaves, [where] we use the duck meat. We can adapt everything into a variety of Thai food … even entrée and main courses.”
The ease of preparation and application is also a plus for the chef. “It’s easy to install and keep because it’s already come frozen – so it’s really easy to handle,” he explains. “People can take it out and thaw it, and then we can slice it up.” The frozen quality also saves time for Khun Boston and his team.
“You can take little pieces at the time to use, compared to the fresh roast duck where we have to take the whole duck and we cut it off and bone it. This one [product] saves a lot of time.” This also equals a cost-cut for the venue when it comes to staffing. “It saves on staff as well … for us to pay someone to debone that and stuff like that.”
Zinc Federation Square’s Head Chef Chris Henderson is another chef who has seen the benefits and ease of the CP Foods Thai duck range. The British-born chef showcased the CP Foods Thai duck range across a six-course menu for over 100 hospitality professionals in Melbourne earlier this year. He found the products to be an easy addition to elevate his offering.
“We didn’t have to do too much to it [the products],” says Henderson. “We made some sauces, made some garnishes, made some things to go with it, and it was kind of easy to put together. So if I can do it, anyone can.”
Henderson used the CP Foods Thai duck across a range of dishes including confit duck terrine; spiced duck breast bao buns with cucumber pickle; Peking duck pancakes; roast duck with Szechwan eggplant; and a duck fat salted caramel tart with hazelnut praline.
The CP Foods Thai duck range is sure to add a new flair to your culinary offering while also introducing added benefits behind the scenes for chefs and operators.
Thinking including duck in your menu? To learn more about the CP Thai duck range visit: cpfglobalsourcing.com/duck or contact Richard Lovell at orders@cpau.com.au or 0430 627 218.
