Make May Luv-a-Duck Month


From the heart of the Victorian Wimmera, Luv-a-Duck was founded in 1968 when Arthur Shoppee grew a few ducks in his backyard for his family to enjoy. After discovering a market for duck meat in Australia, he spent the next 30 years travelling the world learning all there was to know about duck farming and developed what is now one of Australia’s leading duck producing companies, Luv-a-Duck.
Renowned for producing quality and consistency in their entire range, Luv-a-Duck is set to commandeer the month of May to celebrate all things duck in Make May Luv-a-Duck Month.
Offering a range of events across the month of May and led by well-known and highly regarded Luv-a-Duck Ambassador Chef Ian Curley, Make May Luv a Duck Month is a chance to educate and enlighten the public on everything they need to know about duck meat and how simple it is to incorporate into everyday meals.
Combining 30 years of experience in the industry and a modern, affable approach to cooking, Curley has created a number of delectable duck recipes to be released over the month that are easily re-created at home.
“Luv-a-Duck ducks are my first choice when it comes to quality and value, but most of all meatiness. In my kitchens we cook a lot of duck and to know that I have access to a consistent and extensive range of products, I continue to confidently serve my highest standard of dishes” says Ian Curley.
Embrace the fine flavours and produce that the people of Luv-a-Duck are so passionate about, with a long lunch at Craig’s Royal Hotel in Ballarat on May 26th. Or for the more culinary curious, take the mystery out of cooking and preparing duck at a three-hour ‘Duck Demystified’ hands-on cooking class available every day during the month of May. Take on a new approach to cooking duck with step-by-step recipes and tips to continue the journey at home.
The month commences with a national competition that will see one lucky winner receive a dinner for two at one of Ian Curley’s signature restaurants, before continuing with program highlights throughout the month.
Embrace duck this May by discovering all there is to know about one of Australia’s most versatile and often misunderstood meats.
Luv a Duck Month program highlights
Duck Demystified Cooking Class:

Take the mystery out of cooking duck and learn the tricks of the trade with this delicious duck cooking class.
Guests will be taken on a 3 hour intimate food journey where they will learn just how easy it is to cook mouth-watering duck dishes for family and friends.
Learn the foundations of cooking restaurant quality duck from portioned sizes to whole duck, as well as the perfect accompaniments and sauces for you duck meal all under the guidance of a skilled duck expert.
Sit back and enjoy a glass of wine over a sumptuous banquet including all
the dishes created on the day such as Peking Duck Pancakes, and Duck
Breast and Pea Risotto.
All guests will receive recipes to take home as well as a 10% discount on
Luv-a-Duck products purchased on the day.
Bookings can be made at
National Competition:
Commencing April 1 – May 31, 2017 One lucky winner will receive a dinner for two at one of Ian Curley’s signature restaurants (French Saloon, Kirks Wine Bar or Kirks Next Door), a trip to Melbourne including flights, accommodation at crown, airport transfers and a Luv-a-Duck cooking class all valued at $3,000.
Four runners-up will also receive a $250 Good Food gift card.
Entrants must purchase any Luv-a-Duck products or attend a Luv-a-Duck
sponsored event / cooking class and head to to enter.
Duck recipes by Ian Curley:

Recipes a plenty will be released over the month of May exploring easy and exciting ways to cook duck at home.
Created by Make May Luv a Duck Month Ambassador Ian Curley, these
recipes will showcase seasonal ingredients and his take on some classic duck
dishes such as Duck Cassoulet as well as mid-week favourites like Duck Leg
Duck Lunch at Craig’s Ballarat:
Friday May 26th, 2017 A 12pm – 3pm daytime broadcast with Dennis Walter (3AW) will be conducted in the Grand Dining Room at Craig’s Royal Hotel followed by a seated Duck Lunch prepared by Ian Curley.

For further information about Make May Luv-a-Duck Month, please head to

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