the pieces of duck meat that are too small for the curry yet great in a tangy Asian salad. My wife road-tested her duck banquet on Blair Walter, from Felton Road; not sure what it is with these kiwi vignerons but they sure can eat! The Duck Run is indeed migrating to New Zealand and for those who would like enjoy a unique opportunity and spend the day cooking and eating with the Wandering Palate, Ruth Pretty has invited me to conduct a full duck banquet demonstration at her Cooking School on Saturday, July 28 th adjourning afterwards for a long 'ducky late lunch', details at Thai Red Cargo Rice, Mixed with Brown Basmati (this is a personal choice, you can use any type of rice like Thai fragrant white etc) Baby Kai Lan (Chinese Green Vegetable) Garlic (chopped fine for cooking the Kai Lan) Salt and Pepper NB: A good shortcut of nipping past your local Malay or Indian takeaway and picking up some Roti (bread) is recommended, but obviously if such exists in local to you. Otherwise there are a few brands of frozen Roti available in supermarkets that simply need pan-frying and do the job well. Preparation:  This can be whipped together in about 30 minutes and cooking time is no more than 15 minutes. Thus, it is a great dish for impromptu dinner party. Curries always improve with time - If you can, cook the day before and leave overnight in the fridge, or even a