Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Potted Duck

This is more of a method, than an exact recipe. I am using local native herbs and spices to flavor my duck. Traditionally you would use Star Anise, juniper berries, cinnamon sticks and black peppercorns. I have started to grow a native herb garden in the backyard to serve as a source of my own herbs and spice, but also as a wind break for the south side of the yard.


Mountain pepper berries

Cinnamon gum

Aniseed gum

Native thyme

Zest of lemon

60 gram salt

Duck breast

Duck or goose fat

Native rosemary



Roast of the Mountain pepper berries, Cinnamon gum and bay leaves in the oven on high for 5 minutes, to fully release the flavors of the local herbs. Combine the herbs in a spice grinder and blitz into a powder.

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Combine with the native thyme, salt, and lemon zest. Rub this mixture on to your duck breast and place in a covered container in the fridge for 24 hours.

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After 24 hours, rinse the spice mix of the duck and pat dry.

Pre-heat the oven to 75C.

Melt the duck or goose fat and pour over the legs in a small casserole dish. Make sure the duck is completely covered in the fat. Add the native rosemary. Cook in oven for 18 hours.

Confit duck 001

Remove from the oven and allow to cool in the fat. Remove the duck from the fat. Blitz the fat and pan juice with a hand blender and set aside until needed.

Shred the duck, using two forks. Divide the duck meat between your serving jars. Pour a thin layer of reserved fat over the top. Leave to set in the fridge for 2 hours.

Confit duck 007 

Served with chutney and char-grilled bread.

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