CHI­NESE ROASTED DUCK WITH CELE­RIAC CREAM & SPICED PLUMS

Country Style - - COUNTRY CHEF -

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.

Chi­nese roasted duck with cele­riac cream & spiced plums With fleshy dark plum and cherry notes, the rich, ripe 2013 Polperro Pinot Noir is per­fect with this dish.

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