CHINESE ROASTED DUCK WITH CELERIAC CREAM & SPICED PLUMS
SERVES 4 4 duck breast fillets 1 orange 240g jar hoisin sauce ¼ cup brown sugar 2 tablespoons dark soy sauce 2 cinnamon sticks 6 cloves 80g butter, chopped 8 Jerusalem artichokes, halved lengthways
1 tablespoon sunflower seeds lavender flowers, to garnish*
SPICED PLUMS 2 cups caster sugar 8 red-fleshed plums, cheeks removed 3 cinnamon sticks 2 whole star anise CELERIAC CREAM 80g butter 600g celeriac, peeled, cut into 2cm cubes
1 / cup pure cream 3
Line a baking tray with baking paper. Place duck breasts, skin side up, on prepared tray. Place, uncovered, in refrigerator overnight to dry. (This will ensure skin is crisp when cooked.) Using a vegetable peeler, remove 4 large strips of skin from orange. Using a small sharp knife, remove white pith from rind. Place orange rind, hoisin sauce, brown sugar, soy sauce, cinnamon and cloves in a small saucepan and stir over a medium heat until sugar dissolves and mixture boils. Cool. Transfer 2 tablespoons of hoisin glaze to a small bowl. Cover and refrigerate until required. Brush duck breasts with a little of remaining glaze.
Refrigerate duck breasts, regularly brushing with a little of remaining glaze, for a further 24 hours. To make spiced plums, place caster sugar and 1 cup water in a medium saucepan. Stir over a medium heat until sugar dissolves and mixture boils. Add plum cheeks, cinnamon sticks and star anise. Simmer for 5 minutes or until plums are just tender. Remove from heat. Set aside to cool in syrup. Preheat oven to 200°C. Remove duck breasts from refrigerator. Set aside for 20 minutes to bring to room temperature. Melt butter in a frying pan over a medium-low heat. Cook Jerusalem artichokes for 10 minutes or until golden. Transfer to a baking dish. Transfer duck and artichokes to oven. Roast duck for 15 minutes for medium-rare or until cooked to your liking. Cover with foil and set aside for 10 minutes to rest. Roast artichokes for 25 minutes or until golden and soft. Transfer to a serving bowl and sprinkle with sunflower seeds. Keep warm. Meanwhile, to make celeriac cream, melt butter in a medium saucepan over a medium heat. Cook celeriac, tossing occasionally, for 5 minutes or until light golden. Add enough water to just cover celeriac. Bring to boil. Simmer for 5 minutes or until soft. Drain. Process celeriac and cream in a food processor until smooth. Season to taste. Transfer to a bowl and keep warm. Heat reserved hoisin glaze in a small saucepan over a low heat for 2 minutes or until hot. Brush duck with reserved glaze. Slice duck and arrange on plates. Add a spoonful of celeriac cream and garnish with lavender. Serve with spiced plums and roasted artichokes. Ensure lavender flowers haven’t been treated with sprays.