Ducks. This is a Grimaud duck. It seems to be a hybrid Pekin (spellcheck wants to spell this with a g, but it doesn't belong) duck - which is confusing because it's apparently 100% Pekin bloodstock, and that seems at odds with it being a hybrid. I don't know for sure, but I'm guessing it was bred by the Grimaud Freres. How the good brothers developed their eponymous duck I have no idea. If you're Fijian or Mexican you'll be familiar with plantains. If not but you live in Sydney you will find them at a couple of Fijian stalls at Flemington Markets. We have a fruit vendor near home who also gets them in occasionally. They're basically big fat bananas. They're green when they're sold and you have to ripen them until the skin starts turning black. You also have to cook them. I slice each plantain in half and saute them, cut side down, then peel back the skins. The pineapple & star anise chutney works with the rich duck flesh and also works in combination with the plantain.
BREAST OF GRIMAUD DUCK, PUMPKIN, PLANTAIN & PINEAPPLE & STAR ANISE CHUTNEY
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