Smoked duckling
4 whole duck crown
4.5 liter water
150g salt
1 lemon rind
1 orange rind
2 bay leaf
50g honey
15g thyme
10g juniper
40g hay
20g apple wood chips
(1) In a pan heat water, salt, lemon rind, orange rind, bay leaf, honey, thyme, juniper
(2) Ensure salt is fully dissolved and cool
(3) Once cool add duck crown`s ensuring they are completely covered in the brine and leave inside brine for 12 hours
(4) After 12 hours remove from brine and quickly blanch in boiling water (must be a rolling boil ) for 7 seconds and immediately plunge in an ice bath, this will shock the skins
(5) Place on a tray and leave uncovered skin side up in the refrigerator for a further 12 hours (this will help achieve a nice crisp skin when cooking
(6) Remove breasts from the bone (retain carcass for later use)
(7) Cold smoke Duck breasts for 2 hours using hay and wood chips
(8) For serving on a gentle heat pan fry the duck breast skin side down until fat is rendered, skin is crisp and golden in color
(9) Place in an oven at 60 oC for approximately 40 mins until the core temperature is 54oC and allow sufficient time to rest prior to serving
Blackberry gel
600g Blackberry juice
20g sherry vinegar
5g sea salt
8g agar
(1) In a pan boil 500g blackberry juice, sherry vinegar and sea salt
(2) Whisk in agar and continue to boil until fully dissolved
(3) Pass through a fine sieve, allow to cool and set
(4) Once set blend with remaining 100g of blackberry juice until smooth
(5) Pass through a fine sieve and vacuum pack to remove any air bubbles
Duck and coffee emulsion
Duck carcasses (retained from Duck recipe)
4 liter brown chicken stock
150 g diced carrot
150g diced onion
30g garlic
20g fresh thyme
1 liter red wine
2 star anise
8g juniper
30g ground coffee
40g butter
2 bay leaf
8 Beef tomatoes (seeds completely removed)
(1) Roast duck carcasses at 180oC for 40 minutes and remove from fat and reserve
(2) In a pan sweat onion, garlic, star anise, juniper until golden brown
(3) Add carrot and continue to color until deep brown color
(4) Add tomatoes and cook until dry
(5) In a separate pan reduce red wine by 50 % and then add to vegetables
(6) Add thyme, bay leaf, duck carcasses, and chicken stock
(7) Bring to simmer and simmer for 4 hours, remove all surface fat regularly throughout this process
(8) After 4 hours pass and reduce to sauce consistency (approx. 300ml depending on the quality of the chicken stock)
(9) Pass through a fine mesh or cloth
(10) Gently warm sauce with coffee to infuse the flavor
(11) Pass through a fine sieve
(12) Heat sauce and whisk in butter to emulsify, immediately serve
Duck fat potato
4 large Agria potatoes
1kg duck fat
(1) Cut potatoes in to large batons 6cm in length, 2 cm wide, 2cm high
(2) Completely cover in duck fat and cook for 40 minutes at 140oC
(3) Remove from the fat and allow to cool
(4) Prior to serving heat Duck fat to 180oC and fry potato until golden brown and crisp, serve immediately
Girolles mushroom, baby pak choi
100g girolles
200g Baby pak choi
Reserved duck fat
60g butter
(1) Sweat mushroom and baby pak choi in duck fat
(2) Add butter and cook nut brown
(3) Continue to cook until mushroom and pak choi steam is tender
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