24 Breeze Magazine
A favourite dish for the Winter Menu RNZYS Executive Chef Jean Brito says his duck leg confit was such a favourite with members when it was on the weekly specials menu that he has included it on the Squadron’s new Winter Menu. Jean: “It’s a delicious dish, I hope all our members enjoy it this coming season.” Pictured left: Duck leg confit, cannellini & blackeyed beans, chorizo, fennel and rainbow chard. Picture by Debra Douglas
