Duck and apricots take centre stage at lakeside restaurant

Creator of the series: Ahmad Zaidi with his duck leg lemon thyme confit.

COOKING duck can be a plucky matter. First and foremost, there is the gamey issue. So strong is its flavour that the taste can be a put off. Let’s not forget about rubbery texture too. Dead as the duck may be, it can still put up a tough fight!

But when you’re young and adventurous like 32-year-old Ahmad Zaidi Abd Razak, the sous chef at The Village in Pullman Putrajaya Lakeside, life is about letting it roll like water on a duck’s back.