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"A Duck-Filled Platypus?!": Wheel of Fortune contestant's $10k mistake

<p>A Wheel of Fortune contestant has made a hilarious mistake that cost her  US$7250 ($10,900) with viewers blasting her on social media for not knowing the painfully obvious answer. </p> <p>During an episode of the American game show this week, Floridian contestant Kimberly Wright failed to complete the puzzle when she picked the wrong letter, according to <em>Fox News</em>. </p> <p>The puzzle board read “D U _ _ – _ _ L L E D PLATYPUS,” and Wright chose to spin the wheel which landed on the Express wedge. </p> <p>“I’m going to call an F,” she said, which elicited groans from audiences in the studio. </p> <p>Wright believed that the answer was “duck-filled platypus”, when it was “duck-billed platypus" an animal native to Australia, and many fans were in disbelief over her "painful" mistake. </p> <p>“I have never been more enraged watching wheel of fortune,” one fan wrote in response to a clip of the viral moment. </p> <p>“Oh my, that was painful. F?? She thought the platypus was filled? with what exactly?” another tweeted. </p> <p>“F***** brutal,” a third agreed. </p> <p>“Where did this lady think an F was going to go in this puzzle?" a fourth asked, while another wrote: “wheel of fortune puzzle was clearly duck-billed platypus and the lady asked for an F she’s like reverse autocorrect.”</p> <p>“A Duck-Filled Platypus!?” another chimed in. </p> <p>“Oh, I hope Red isn’t on social media. She gonna get blasted for missing that puzzle,” wrote another viewer. </p> <p><em>Image: News.com.au/ Wheel of Fortune</em></p>

TV

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National Duck Day: Diana Chan's Luv-a-Duck Seared Duck breast with nashi pears, honey and star anise

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;"><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Duck </span>breast with nashi pears, honey and star recipe</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time:</strong> 10 mins </p> <p dir="ltr"><strong>Cook time: </strong>45 mins</p> <p dir="ltr"><strong> INGREDIENTS: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Luv-A-Duck raw duck breasts </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Salt to taste </p> </li> </ul> <p dir="ltr"><strong>For the roasted pears: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 nashi pears, halved and cored 2 tbsp honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Juice of 1 lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 whole star anise pods </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp dry vermouth or dry white wine </p> </li> </ul> <p dir="ltr"><strong>Garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Micro herbs </p> </li> </ul> <p dir="ltr"><strong>METHOD: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180C. Cut 4 pieces of baking paper and aluminium foil enough to cover the pears. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Dip the cut side of the pear in lemon juice (to prevent browning). </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place 1 star anise in the cored center of each pear. Drizzle 1 tablespoon honey over each star anise.Place a pear half, cut side up, on each piece of baking paper. And wrap with foil on the outside to cover. Twist the foil tightly around the top of each fruit to seal. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the pears on a baking tray and bake for 40-45 minutes or until the pears are tender. Remove from the oven and carefully unwrap each pear half. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To cook the duck, make a few slits diagonally on the skin of the duck breasts about 2 cm apart. Be careful to not slice into the meat. Season liberally with salt. In a cold pan, add in the duck breasts skin side down and cook for 10-12 minutes to render the fat on low heat. Gradually turn the heat up from low to high. Turn the duck breast over and cook for another 5 minutes. Allow the duck breasts to rest for 5 minutes before slicing. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add the liquid from the pears into the pan with all the duck fat and juices and mix to combine over low heat. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, slice each duck breast into three pieces diagonally. Place on a serving plate with the pears and drizzle over the pan juices over the duck.</p> </li> </ol> <p><em>Image credit: </em><em><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Luv-a-Duck</span></em></p>

Food & Wine

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National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;">Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time: </strong>10 mins</p> <p dir="ltr"><strong>Cook time:</strong> 10 mins</p> <p dir="ltr"><strong>INGREDIENTS:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x precooked Luv-A Duck peking duck breasts</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x 400g packet fresh egg noodles (medium thickness)</p> </li> </ul> <p dir="ltr"><strong>For the five spice sauce:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp cooking oil</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cloves garlic, minced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">3 shallots, finely diced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g galangal, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g ginger, sliced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Leftover liquid from the packet</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp five spice powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp tapioca starch mixed with 2 tbsp of water</p> </li> </ul> <p dir="ltr"><strong>For the cucumber salad:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 continental cucumber, halved and sliced into 5mm thick chunks</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30g coriander, roughly chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp black vinegar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp sugar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp soy sauce</p> </li> </ul> <p dir="ltr"><strong>To garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Freshly sliced spring onions</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp toasted sesame seeds</p> </li> </ul> <p dir="ltr"><strong>METHOD:</strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce  is thick enough.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">While the sauce simmers, reheat the noodles according to the packet instructions.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds.</p> </li> </ol> <p dir="ltr"><em>Image credit: Luv-A-Duck</em></p>

Food & Wine

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National Duck Day: Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;">Diana Chan’s Luv-a-Duck whole roasted duck with a cinnamon and orange glaze</span></p> <p dir="ltr"><strong>Serves:</strong> 6-8</p> <p dir="ltr"><strong>Prep time:</strong> 20 mins</p> <p dir="ltr"><strong>Cook time:</strong> Approximately 3 hours</p> <p dir="ltr"><strong>INGREDIENTS:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Luv-A Duck whole duck</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 lemon, sliced into wheels</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">5 cloves of garlic, chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 cinnamon quill</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Cooking salt to rub</p> </li> </ul> <p dir="ltr"><strong>For the cinnamon and orange glaze:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ cup balsamic vinegar</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">¼ cup honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Juice of ½ a lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Juice of 1 whole orange</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Pinch of salt</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tsp ground cinnamon</p> </li> </ul> <p dir="ltr"><strong>Buttered greens:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">200g green beans, blanched in boiling water</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 garlic cloves minced</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">50g butter</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Pinch of salt and pepper</p> </li> </ul> <p dir="ltr"><strong>To garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Freshly chopped coriander</p> </li> </ul> <p dir="ltr"><strong>METHOD: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180C.  </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To prepare the duck, remove the giblets from inside the duck. Rinse the duck, inside and outside, with cold water. Pat dry with paper towels.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Set the duck on the working surface. Score the duck's skin on the breast in a diamond pattern, making sure you only cut the skin, without reaching the meat. Poke the other fatty parts of the duck with the tip of the knife all over, to ensure fat releases. Season the duck very generously with salt both inside the cavity of the duck and outside on the skin, legs, all over. Place the duck breast side up.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Put the chopped garlic, sliced lemons and cinnamon quills inside the duck cavity (NB:these are just for flavor, not for eating - you will discard them after cooking). The duck will have flapping skin on both ends - fold that skin inwards, to hold the garlic and lemon inside. Tie up the duck legs with butcher's twine.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the duck breast side up on a large roasting pan with a rack within  (roasting pan should have a roasting rack to lift the duck from the bottom of the pan and allow the fat to drip below the duck).</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Roast the duck, breast side up, for 1 hour at 180C.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">After 1 hour of roasting, flip the duck on its breast and roast it breast side down (roast the other side) for 40 minutes at the same temperature.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Remove the roasting pan with the duck from the oven and carefully pour off all the duck fat juices from the roasting pan into a large glass or metal bowl.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Flip the duck, breast side up again, and place back on the rack in the roasting pan.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add to the bowl with the juices from the duck fat, combine the balsamic vinegar, honey, lemon juice with the freshly squeezed juice of 1 orange.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Brush all over the duck with the balsamic mixture and cook the duck, breast side up for another 40-50 minutes at 180C, brushing every 10 minutes with the mixture.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">You can carefully use the grill function in the oven to crisp up the duck skin for the last 10-15 minutes (do it carefully, checking the duck regularly to make sure it doesn't burn).</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In the meantime, prepare to cook the beans. Using a pan over medium heat, add in the butter. Once melted add in the garlic and toss for a few seconds before adding in the beans to coat through.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">After the duck is cooked, remove it from the oven, let the duck stand for 15 minutes. Then, carefully remove and discard the lemon from the cavity (being careful not to get burned). Carve the duck and serve with the beans as a side.</p> </li> </ol> <p><em>Image credit: Luv-a-Duck</em></p>

Food & Wine

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The world’s loneliest home sells after owner’s unusual request met

<p dir="ltr">After sitting on the market for a year, the former owner of the world’s loneliest home has revealed what it took for him to hand over the keys.</p> <p dir="ltr">After landing on the market in June last year, a 50-square-metre home on an island in Maine, US, has been sold for $US 340,000 ($AU 513,000).</p> <p dir="ltr">Billy Milliken, who also works as a real estate agent, told the <em><a href="https://nypost.com/2022/07/05/to-buy-the-loneliest-home-in-the-world-youll-need-to-try-it-first/" target="_blank" rel="noopener">New York Post</a></em> that he would sell the tiny property to a buyer willing to stay the night.</p> <p dir="ltr">Duck Ledges Island is home to a single two-bedroom cottage that lacks heating or running water, meaning you’d have to rely on your ability to fish and trips to the windy outhouse to get by.</p> <p dir="ltr">The wooden home, built in 2009, has unparalleled views of the Atlantic Ocean and sits just a few metres from the water’s edge.</p> <p dir="ltr">Mr Milliken admitted that the home was inappropriate to visit during rough weather, saying it was no “place for man or beast”.</p> <p dir="ltr">His family and friends have also opted to make day trips to the island, rather than endure staying the night.</p> <p dir="ltr">“In our lives, we’re busy, and there’s so many distractions, but when you’re out on that island, you really feel small,” Mr Milliken told the <em>Post.</em> </p> <p dir="ltr">“It’s very healthy to be there alone where you can really listen to yourself. You’re a guest of nature when you’re there.”</p> <p dir="ltr">“The longer I own the island. I understand even more that it is a special place.”</p> <p dir="ltr"><a href="https://www.coldwellbankerhomes.com/me/addison/0-wohoa-bay-island/pid_42070630/" target="_blank" rel="noopener">The listing</a> highlights the natural views, thanks to a lack of neighbours and trees, as well as the “constant entertainment” provided by seals on the ledges surrounding the island.</p> <p dir="ltr">“There is no better place to spend the weekend in the world!” it says.</p> <p><span id="docs-internal-guid-c8e61c3d-7fff-32df-288c-87537f9250f8"></span></p> <p dir="ltr"><em>Images: Dean Tyler Photography (Zillow)</em></p>

Real Estate

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It's cluckin' back! How to make your own iconic Peking Cluk burger at home

<p dir="ltr">It's sticky, sweet, and packed with the flavour you expect from Peking duck pancakes… only in delicious burger form. </p> <p dir="ltr">From the mind of Dimsimlim and Peking Duk, the burger itself consists of KFC Original Recipe fillets dunked in a hoisin glaze made from – hoisin sauce, honey, plum sauce, and Chinese 5 spice, topped off with cabbage, spring onion, and cucumber slaw giving it that fresh crunchy texture. </p> <p dir="ltr">So, whether you’re craving KFC or Chinese food for dinner, now you can sort yourself the best of both worlds – and the best part? It’s so simple to replicate at home you’ll be marvelling at your own abilities in the kitchen.</p> <p dir="ltr">Don’t forget to share your creations on social media and tag @kfcaustralia, @dimsimlim and @pekingduk. </p> <p dir="ltr"><strong>KFC Peking Cluk Burger Recipe:</strong></p> <p dir="ltr">Serves: 2 Burgers</p> <p dir="ltr">Prep Time: 10 minutes</p> <p dir="ltr"> </p> <p dir="ltr"><strong>Ingredients:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x KFC Original Recipe Fillets</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Soft White Bread Rolls </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Cup White Cabbage, Shredded</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 x Spring Onion, Chopped</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">½ x Cucumber, Sliced into Thin Strips</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Hoisin Glaze:</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">90mL x Hoisin Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">30mL x Plum Sauce</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1/8 tsp x Five-Spice Powder</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">80-100mL x Boiling Water</p> </li> </ul> <p dir="ltr"> </p> <p dir="ltr">Method:</p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Slice the bread rolls into halves.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a medium bowl combine cabbage, spring onion and cucumber, then divide mixture in half and place on the bottom of each bread roll.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">In a wok, whisk together Hoisin sauce, plum sauce, honey, five-spice, and boiling water.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Using tongs, dunk each KFC Original Recipe fillet into the sauce and place on top of the cabbage.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the top of the bread roll on each fillet and serve.</p> </li> </ol> <p dir="ltr"> <strong>Tips: </strong></p> <p><span id="docs-internal-guid-99328be7-7fff-9dfc-dab6-26314949735d"></span></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Keep fillets warm by placing the KFC fillets box in a 120c oven whilst preparing the Peking Cluk Burger</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Adding the plum sauce and honey gives the glaze gloss and shine</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Boiling water melts the plum sauce and honey whilst warming and thinning the sauce to produce a glaze.</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Any leftover glaze can be stored in the fridge for up to 2 weeks.</p> </li> </ul>

Food & Wine

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Perfect home for the ultimate introvert

<p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The perfect home for an introvert has hit the market for just $US339,000.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Located in Wohoa Bay in Washington County, Maine, the tiny one-bedroom shack sitting on Duck Ledges Island boasts stunning views of the Atlantic Ocean from every direction.The lucky homeowner will have absolutely zero issues with neighbours (unless you count the local sea creatures) and has been dubbed the “world's loneliest home”.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">One potential issue – although certainly not a deal-breaker – is that the bathroom is not actually located inside the cabin but is in fact situated a bit further from the main estate.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Despite its diminutive size, the wooden cabin is actually a two-storey abode, with the living, kitchen and dining room all on the first level.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The bedroom is situated at the top which is accessed by a ladder, and has two beds, in the event you may have a guest.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“Duck Ledges Island, offered in its entirety. There is no better place to spend the weekend in the world!” the listing read.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“The ledges surrounding the island are loaded with seals for constant entertainment.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“As it has no trees, it offers views of nature that you can't find anywhere else.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“The cottage is well constructed and just a few feet from sand beaches on both sides.</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">“Good anchorage and good landing points at any tide. Mooring included adjacent to the island and just a short boat ride from Jonesport public marina or Addison facility.”</span></p> <p dir="ltr" style="line-height: 1.38; margin-top: 0pt; margin-bottom: 0pt;"><em><span style="font-size: 11pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Images: Coldwell Banker Realty</span></em></p> <p><span id="docs-internal-guid-f94c2e9b-7fff-f904-7ff9-77295e127090"></span></p>

Real Estate

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“You bloody fool!” The musk duck that learnt to swear

<p>A small number of animals, particularly birds, can learn to mimic other animals – including humans.</p> <p>The Australian musk duck can now be added to these ranks: a <a rel="noreferrer noopener" href="https://doi.org/10.1098/rstb.2020.0243" target="_blank">paper</a> in <em>Philosophical Transactions B</em> has shown that the ducks can imitate other bird sounds and human sounds – like doors slamming, and one truly Australian phrase uttered by their keepers.</p> <p>“You bloody fool,” agreed Ripper, musk duck and subject of the paper.</p> <p>The paper, written by Carel ten Cate, a researcher at the Leiden University’s Institute of Biology in the Netherlands, and Peter Fullargar, now retired from the CSIRO, analyses two sets of recordings made by two musk ducks.</p> <p>Ripper was a male musk duck, born in 1983 and raised in captivity at the Tidbinbilla Nature Reserve in the ACT.</p> <p>Records at Tidbinbilla were destroyed by the 2003 Canberra bushfires, making aspects of Ripper’s past hazy, but one thing is known for certain: he could imitate human-made sounds.</p> <p>In 1987, some researchers (including Fullargar) made recordings of these sounds, including a door slamming, human speech-like mumbles, and a repeated phrase that sounded like “you bloody foo”: this was a common refrain from his caretaker.</p> <p>Ripper was particularly likely to announce this when humans approached him.</p> <p>In 2000, the researchers also recorded calls from another male musk duck, known simply as “Duck 2”.</p> <p>Duck 2, raised in Tidbinbilla by a captive female, could mimic the sounds of the Pacific black duck.</p> <p>He also made a sound similar to Ripper’s door-slamming noise.</p> <p>“This second duck had been exposed to Ripper, which may have affected this part of the sound,” write ten Cate and Fullargar in their paper.</p> <p>The authors point out that this is the first evidence of vocal learning in a member of the <a rel="noreferrer noopener" href="https://en.wikipedia.org/wiki/Anserinae" target="_blank">Anserinae</a> (ducks, geese and swans) family.</p> <p>“The Australian musk duck demonstrates an unexpected and impressive ability for vocal learning,” they write in their paper.</p> <p>They advocate for “a more extensive and systematic study of this and related, or other, species”, saying it could help to further understand how animals learn to make sounds.</p> <p>Check out the video here:</p> <p><iframe width="560" height="315" src="https://www.youtube.com/embed/MSJsKpKKBaI" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen=""></iframe></p> <p><em>Image credit: <span>Image: John Harrison / WikiCommons</span></em></p> <p><em>This article was originally written for <a rel="noopener" href="https://cosmosmagazine.com/nature/birds/you-bloody-fool-the-musk-duck-that-learnt-to-swear/" target="_blank">cosmosmagazine.com</a> by Ellen Phiddian.</em></p>

Technology

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Toddler drowns while feeding ducks with his family

<p>A young boy in the UK has drowned after falling into a canal as he fed ducks alongside his family.</p> <p>An inquest heard three-year-old Dylan Milsom fell in the canal at Victoria Park in Newbury on March 13.</p> <p>Milsom's mother Shelley Nardini made a desperate attempt to try and find her young son, even jumping into the water to try and save him.</p> <p>The assistant coroner ruled the death as accidental, with Ian Wade QC calling it "extraordinarily tragic".</p> <p>The little boy was visiting the park with his mum, grandmother and little brother.</p> <p>The group reportedly moved closer to the cancel so the three-year-old's bread could reach the animals they were feeding.</p> <p>The BBC reported the child moved to the other side of the gate as his mum warned him to hold on so he did not fall into the water.</p> <p>But after she turned around to get a bag of bread from the pushchair, she saw the child being swept away.</p> <p>Dylan's grandmother, Jackie Arrowsmith said in a court statement that the child had tripped, which caused him to fall into the water.</p> <p>She said she tried to grab him but only caught the top of his hair.</p> <p>The publication said Dylan’s mother then jumped in and saw her son get sucked underneath a weir.</p> <p>This soon happened to her before she was able to grab onto a branch and was eventually pulled out.</p> <p>Dylan’s body was discovered by local authorities, the assistant coroner said, while adding the tragic incident had been “nobody’s fault”.</p>

Family & Pets

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Lisa Curry reveals new addition to the family

<div class="post_body_wrapper"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>Lisa Curry has brightened her followers Instagram feeds after excitedly sharing a new addition to the farm.</p> <p>The ex-Olympian shared a photo of their new pet, which is a fluffy yellow baby duckling.</p> <p>"Our newest addition to the farm. This is Daisy Duck. 🐥💕 Loves swimming in our bathtub and hiding in our pockets," she wrote.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/CG6R2c5Di6O/?utm_source=ig_embed&amp;utm_campaign=loading" data-instgrm-version="13"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/CG6R2c5Di6O/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank">Our newest addition to the farm. This is Daisy Duck. 🐥💕 Loves swimming in our bathtub and hiding in our pockets.</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/lisacurry/?utm_source=ig_embed&amp;utm_campaign=loading" target="_blank"> Lisa Curry AO</a> (@lisacurry) on Oct 28, 2020 at 7:25pm PDT</p> </div> </blockquote> <p>She also shared a snap of her grandson Flynn holding Daisy excitedly.</p> <p>Fans are excited to see the glimmer of joy on Curry's feed after she experienced the loss of her daughter Jaimi.</p> <p>On September 14th, the family confirmed that she had passed away after a private battle with a long-term illness.</p> <p>"Our hearts are broken and the pain is unbearable but we cherish every wonderful moment we got to share with our treasured and so loved first child," Curry shared in a touching statement.</p> </div> </div> </div>

Family & Pets

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Hot and spicy stir-fried duck

<p>Lightly dusted with Chinese five-spice, this tasty duck breast is stir-fried with a little honey, pear and fresh Asian greens to make a modern Asian lunch or dinner. It can be served as part of a shared meal with your favourite noodles or steamed rice on the side.</p> <p><strong>Serves:</strong> 4<br /><strong>Preparation:</strong> 15 minutes<br /><strong>Cooking:</strong> 10 minutes</p> <p><strong>Ingredients</strong></p> <ul> <li>400 g (14 oz) skinless, boneless duck breasts, trimmed of fat</li> <li>2 teaspoons Chinese five-spice</li> <li>2 tablespoons sunflower oil</li> <li>4 small onions, thinly sliced</li> <li>4 small celery stalks, thinly sliced, plus a few leaves, to garnish</li> <li>1 firm pear, peeled, cored and diced</li> <li>1½ cups (230 g) sliced canned water chestnuts</li> <li>1 tablespoon honey</li> <li>¼ cup (60 ml) rice vinegar or sherry vinegar</li> <li>1 tablespoon salt-reduced soy sauce</li> <li>2⅔ cups (200 g) shredded bok choy</li> <li>1½ cups (135 g) bean sprouts, trimmed</li> </ul> <p><strong>Preparation</strong></p> <ol> <li>Cut the duck breasts into thin strips and sprinkle over the five-spice to coat.</li> <li>Set aside.</li> <li>Heat the sunflower oil in a wok or heavy-based frying pan over high heat and swirl to coat the base and side.</li> <li>Add the duck pieces and stir-fry for 2 minutes, then add the onions and celery and stir-fry for 3 minutes, or until softened.</li> <li>Add the pear and water chestnuts and stir well to combine.</li> <li>Add the honey, vinegar and soy sauce to the wok and heat through.</li> <li>When the liquid is bubbling, reduce the heat to low and simmer for a further 2 minutes.</li> <li>Increase the heat to high, then add the bok choy and bean sprouts, and stir-fry for 1 minute, or until the bok choy has just wilted.</li> <li>Divide the duck and vegetables among serving plates and serve immediately, garnished with celery leaves.</li> </ol> <p><em>This recipe first appeared in <span><a href="http://www.readersdigest.com.au/recipes/spicy-stir-fried-duck">Reader’s Digest</a></span>. For more of what you love from the world’s best-loved magazine, <span><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">here’s our best subscription offer</a></span>.</em></p> <p><img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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Duck salad

<p>This duck salad is the perfect meal choice if you want the perfect blend of fragrant Asian flavours. Easy to make, this tasty salad is packed with energy-boosting ingredients.</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 teaspoon white peppercorns</li> <li>2 cloves garlic</li> <li>4-5 coriander roots</li> <li>2 duck breasts</li> <li>1 red chilli</li> <li>Juice of 1 lime</li> <li>2 tablespoons fish sauce</li> <li>1 teaspoon sugar</li> <li>1 mango, peeled, thinly sliced</li> <li>½ cucumber, sliced into quarters, seeds removed</li> <li>2 kaffir lime leaves, stem removed, very thinly sliced</li> <li>Handful of basil, coriander and mint leaves</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. In a mortar and pestle, pound the peppercorns, 1 clove of the garlic and coriander roots to a paste. <br /> <br /> 2. Score the duck breasts and smear with the paste. Season with salt. Pan-fry for 8 minutes, skin side down, then turn over and cook for 4 minutes on the flesh side. Rest for 5 minutes before slicing. <br /> <br /> 3. Chop the remaining clove of garlic and half the chilli. Combine this with the lime juice, fish sauce and sugar to make a dressing. <br /> <br /> 4. Slice the remaining half chilli and combine with the mango, cucumber, kaffir lime and herbs to make a salad. Toss the salad with dressing, add the sliced duck and serve immediately. </p> <p><em>Written by Ginny Grant. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Jason Dorday via Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p>

Food & Wine

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Daniel the “emotional support duck” wins hearts on US flight

<p>Animals have long been used to help humans with health issues, disabilities and mental health troubles, but one therapy pet you might never have expected to see is winning hearts around the globe. Meet Daniel, the “emotional support duck”.</p> <p><img width="500" height="549" src="https://oversixtydev.blob.core.windows.net/media/28974/duck1_500x549.jpg" alt="Duck1" style="display: block; margin-left: auto; margin-right: auto;"/></p> <p>While ducks aren’t exactly the first thing you think you’d see on your flight, there’s a very good reason for Daniel – who, you’d be forgiven for thinking, could fly by himself without those exorbitant airline fees – being on a plane. He serves a very important role for his owner, who is a nervous flyer.</p> <p>Author Mark Essig, who was sitting behind Daniel (an Indian Runner duck, a breed which coincidentally cannot fly) and his owner, took a series of cute snaps of the bird, who was wearing red shoes to protect his feet and a nappy to prevent any mess on the plane.</p> <p>“He was in one of those little pet stroller things, and I peeked in expecting to see a dog and there was a duck,” Essig told <a href="http://www.citizen-times.com/story/news/local/2016/10/17/asheville-authors-post-emotional-support-duck-goes-viral/92308870/" target="_blank"><strong><em><span style="text-decoration: underline;">Citizen-Times</span></em></strong></a>. “I said, ‘hello.’</p> <p>“He had lunched on chicken fries from Burger King, which seemed to be verging on cannibalistic to me,” Essig joked. “I have flown a fair amount, but I've never seen any companion poultry on a plane.”</p> <p><strong>Related links:</strong></p> <p><a href="/news/news/2016/10/baby-elephant-rescues-human/"><strong><em><span style="text-decoration: underline;">Heroic baby elephant “rescues” her human friend</span></em></strong></a></p> <p><a href="/news/news/2016/10/surf-club-rowers-have-close-call-with-whale/"><span style="text-decoration: underline;"><em><strong>Surf club rowers have close call with whale</strong></em></span></a></p> <p><a href="/news/news/2016/10/there-are-16-different-animals-hidden-in-this-picture/"><span style="text-decoration: underline;"><em><strong>There are 16 different animals hidden in this picture</strong></em></span></a></p>

News

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Mandarin-style Peking duck pancakes

<p>This is a lovely and very accessible at-home version of Peking Duck. Purists may describe it as watered down but it is very satisfying to cook this at home as a shared dish to enjoy with friends. </p> <p><span style="text-decoration: underline;"><strong>Makes</strong>:</span> 24</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>Ingredients</li> <li>230g flour</li> <li>170ml boiling water</li> <li>2 teaspoons Canola oil plus additional for cooking</li> <li>1 teaspoon Thai fish sauce</li> </ul> <p><em>Honey glaze</em></p> <ul> <li>4 tablespoons runny honey</li> <li>2 tablespoons Tamari soy sauce</li> <li>2 teaspoons sesame oil</li> </ul> <p><em>Filling</em></p> <ul> <li>1 tablespoon finely ground salt</li> <li>4 single duck breasts, skin on</li> <li>1 tablespoon five-spice powder</li> <li>6 spring onions, darker leafy ends removed</li> <li>½ telegraph cucumber, peeled or unpeeled dependent on tenderness of skin</li> <li>Hoisin sauce</li> </ul> <p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>To make the pancakes, place flour into a bowl and whisk in water, oil and fish sauce until they are incorporated.  Quickly work dough with your hands until it becomes soft and pliable and forms a ball. Work dough as little as possible.</li> <li>Break into 24 pieces and lightly form each piece into a ball. Cover balls with a cold damp tea towel.</li> <li>Roll out each ball to a thin 15cm round. If you wish using an upturned 15cm bowl place it over the pancake and cut around it to trim and neaten edges.</li> <li>Line a large baking tray with baking paper and place pancakes in stacks of 2 onto tray. Place a sheet of baking paper on top.</li> <li>Place a flat grill plate or large frypan over a medium heat and heat until hot. Lightly oil cooking surface and place a stack of 2 pancakes onto grill plate. Once pancake starts to bubble, approximately 30 seconds, flip stack and briefly cook second side 30 seconds to 1 minute or until a glassy appearance is reached.</li> <li>Remove the 2 pancakes from heat, separate and place onto a tray. Cover with a damp tea towel while cooking remaining stacks. Serve while slightly warm. Alternatively cook ahead and freshen up by placing in a lined steamer basket set over simmering water. Steam for 2 to 3 minutes only.</li> <li>To make the glaze, into a small bowl place honey, soy sauce and sesame oil and whisk to combine.</li> <li>To make the filling, preheat oven to 200°C. Wipe moisture from skin with a paper towel, sprinkle with five-spice powder and rub it into the skin.</li> <li>Heat a heavy-based frypan to medium and place duck breasts, skin side down, into dry frypan. Cook for 4-5 minutes until skin is well browned. As fat is rendered from duck pour off and save for a later use.</li> <li>Place duck onto a low-sided roasting tray, skin side up, and cook for 8-11 minutes or until skin is crisp and flesh is cooked medium-rare.</li> <li>Remove from oven and rest under a tea towel for 10 minutes.</li> <li>Cut spring onions into 5cm lengths. Very thinly slice lengths into fine strips and place into iced water for 10 minutes or until curled.</li> <li>Cut cucumber in half lengthwise and remove seeds. Cut each half in half again lengthwise, then cut into 2mm-3mm thick slices.</li> <li>Cut duck breasts in half lengthwise then slice each half from side to side into thin strips, about 4mm thick. Place in a bowl and add honey glaze. Gently toss to coat duck.</li> <li>Arrange Peking Style Duck on a platter accompanied with spring onions, cucumber and Mandarin Pancakes encouraging guests to help themselves. Accompany with Hoisin Sauce.</li> </ol> <p><em>Written by Ruth Pretty. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/"><strong><em><span style="text-decoration: underline;">Thai green beef curry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/massaman-curry/"><strong><em><span style="text-decoration: underline;">Massaman curry</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/"><strong><em><span style="text-decoration: underline;">Lamb, tomato and spinach curry</span></em></strong></a></p>

Food & Wine

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Red wine risotto with duck and mushrooms

<p>Full of delectable flavours from mushrooms, herbs and red wine, this risotto is tossed with carrots, celery, thyme and slices of tender duck to make this spectacular supper dish.</p> <p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>2 tbsp butter</li> <li>1 onion, finely chopped</li> <li>2 carrots, fnely chopped</li> <li>2 celery sticks, finely chopped</li> <li>Thyme sprig. Leaves picked</li> <li>300g risotto rice</li> <li>300ml red wine</li> <li>1.4l chicken stock, hot</li> <li>About 175g leftover duck, shredded</li> <li>200g pack chestnut mushroom, thickly sliced</li> <li>Handful flat-leaf parsley, chopped</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong><span style="text-decoration: underline;">:</span></p> <ol> <li>Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Add the wine and let it reduce to almost nothing.</li> <li>Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium – too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.</li> <li>Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.</li> </ol> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2015/12/roast-duck-with-plum-compote/"><span style="text-decoration: underline;"><em><strong>Roast duck with plum compote</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/11/slow-cooker-pulled-pork/"><span style="text-decoration: underline;"><em><strong>Slow cooker pulled pork</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2015/10/mushroom-risotto/"><span style="text-decoration: underline;"><em><strong>Mushroom risotto</strong></em></span></a></p>

Food & Wine

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Taxi driver gives free ride to a family of ducks

<p>Taxi driver Urga Adunga was making the rounds through Calgary, Canada, last week when he spotted a family in need. On the road, near a busy intersection, was a mother duck with nine little ducklings in tow.</p> <p>“I jumped out of my cab and I motioned for the oncoming traffic to pull over so I could get the animals to safety,” Adunga told Global News. “Several drivers got out of their cars and signalled everyone to stop. Other drivers used baby carriers to hold the ducklings and put them gently into my cab with their mama.”</p> <p>Adunga then drove the displaced ducks to a nearby river. It was a fare that would have normally cost around $20 but Adunga waived the charge as ten grateful bills were payment enough.</p> <p>“It was amazing and I was happy to serve them,” Adunga said in a statement from his employer, Checker Yellow Cabs. “As a human it is our responsibility to protect those animals, and nature and the environment. I could do it again too. Not only the animals, humans too. We have to rescue each other, we have to help each other.”</p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/benefits-babies-with-ipads/">New study suggests that babies should be given iPads “from birth”</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/james-harrison-blood-donation/">Meet the man who has saved the lives of over 2 million babies</a></em></strong></span></p> <p><span style="text-decoration: underline;"><strong><em><a href="/news/news/2015/06/abs-results-aussies-veggies/">A survey found that Aussies aren't eating enough veggies</a></em></strong></span></p>

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