02 March, 2007
Page 24 
More people now want to see duck on a menu, according to Cherry Valley, supplier of duck and duck value-added products to the Chinese and UK foodservice markets, which will be exhibiting at IFE.
Utilising duck in sandwiches is a good way to maximise profits, says the company. Duck is already a popular filling for wraps, but can also be combined with stronger flavours to spice up sandwich menus. Development manager, Andrew Farren says: "The majority of outlets tend to just use duck in hoisin wraps. But duck also works extremely well with any fruit flavour, especially in a reduced form or chutney."



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