INGREDIENTS
4 duck breast fillets
2 cups hickory chips, soaked in water for 20 minutes |
Gascony Butter
125g butter, softened
2 teaspoons chopped shallots 2 cloves garlic, roasted, skinned, mashed 1/4 teaspoon cayenne pepper 1 tablespoon Dijon mustard 2 teaspoons flat leaf parsley, finely chopped Murray River Salt to taste |
Pickling Liquid
300ml white wine vinegar
250ml water 220g sugar |
2 shallots
Semi Dehydrated Blueberries
1 punnet blueberries, washed and dried on paper towel |
Walnut Puree
500g walnuts
1 teaspoon Murray River Sea Salt 120ml grapeseed oil 50ml warm water |
Apple Salad
1 green apple
1 head frisse, picked pale part only 1 small stick celery, washed, peeled ½ cup small celery leaf |
Roasted Onions
2 pickling onions, cut in half lengthways
2 teaspoons olive oil ½ teaspoon Murray River Sea Salt |
To Serve
Baby witlof leaves yellow and red
Roasted onion |
Pickled onion
METHOD
Duck
1. | Dry the duck breast on paper towel and place on a baking tray, uncovered, refrigerated for at least 12 hours. |
Pickling Liquid
1. | Make the pickling liquid by combining all ingredients in a medium pan on medium heat, Induction setting 6 and heat until just below boiling. |
2. | Cut the shallot in half and cut into fine julienne and place in the hot pickling liquid. Cool to room temperature. |
Semi Dehydrated Blueberries
1. | Select Special Applications and Drying function at 80°C. |
2. | Place blueberries on a baking tray on shelf position 2 and cook for 3 hours. |
3. | Cool and store in an airtight container until required. |
Walnut Puree
1. | Pre-heat the oven on Fan Plus at 160°C and roast the walnuts for 4-5 minutes. Cool to room temperature. |
2. | Place walnuts in the bowl of a food processor and blend to a crumb. |
3. | Add remaining ingredients and blend to a smooth puree. Store refrigerated, in an airtight container. |
Gascony Butter
1. | Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.
Gradually beat in the remaining ingredients. |
2. | Place the butter mixture in a small pan on medium heat, Induction setting 5-6, and cook,
stirring constantly for approximately 4 minutes or until the shallot has softened. Keep warm on Induction setting 1 while plating up. |
Apple Salad
1. | Cut the apple (skin on) into fine julienne sticks approximately 4cm long. |
2. | Using a vegetable peeler, peel strips of celery and cut into fine julienne. Place into iced water. |
3. | Wash and dry the frisse. |
Duck
1. | Pre-heat oven on Fan Plus at 230°C. |
2. | Line the base of the Gourmet casserole dish with foil, shiny side up. |
3. | Place soaked hickory chips on the foil and place a small roasting rack in the dish over the chips, cook covered on high, Induction setting 8, until smoking. |
4. | Quickly sit the duck breasts on top, cover with foil, whilst still on the heat to retain as much smoke as possible. |
5. | Transfer the dish to shelf position 4. Cook for 9 to 10 minutes depending on the thickness of the duck breast. Remove the pan from the oven, uncover and set the duck breast aside to rest. |
Roasted Onions
1. | Heat a medium sized frying pan on high heat, Induction setting 8-9, add oil and salt. Place onions in the pan and cook until coloured a deep golden brown. |
2. | Remove onions from the pan and cool. |
3. | Separate the petals ready for plating. |
To Serve
1. | Place Gourmet casserole dish on medium heat, Induction setting 8-9 and heat duck breast skin side down from a cold pan for 5 minutes basting with the oil from the duck. |
2. | Remove duck from pan and rest for 1 minute before slicing. |
3. | Place the walnut puree into a piping bag and pipe 3 small mounds around each plate. |
4. | Place 3 onion petals and some blueberries around the plate. |
5. | Combine apple salad ingredients and arrange on each plate and garnish with baby witlof. |
6. | Place the duck in position on each plate and spoon over the gascony butter and serve immediately. |
Note
- You will need to start this recipe the day before required.