Sabato Aromatic Braised Duck enquiry-only Established in 1951

Established in 1951

Amalia cleaned and boiled the vegetables

The meat is ruby red in colour

Pons capers and a splash of Forvm Chardonnay vinegar for a quick and tasty dip or spread

The Emile Henry oil cruet preserves all the flavour of your olive oil by keeping it away from the light

Sabato Aromatic Braised Duck enquiry-only Established in 1951Description Tender, succulent duck braised in a complex and fragrant sauce inspired by the flavours of Balinese cuisine. Star anise, cinnamon, soy and ginger infuse the sticky sauce and pair beautifully with the duck and its accompanying roasted cabbage, kale and eggplant. This dish was awarded a gold medal at the Outstanding Food Producer Awards 2025, with judges describing it as 'interesting and inspired, beautifully balanced in flavour, with good