ROAST DUCK & PUMP­KIN WITH GREEN PEP­PER­CORN HARISSA & YO­GHURT recipe

SERVES 6 / COOK­ING 1 HOUR 20 MIN­UTES / PREPA­RA­TION 30 MIN­UTES

Cuisine - - FIONA SMITH -

Roast duck is of­ten served with green pep­per­corn sauce, but here I’ve used those pep­per­corns in the tra­di­tional North African condi­ment harissa. It adds a real kick, so use the yo­ghurt as a foil. ½ tea­spoon cumin seeds 1 tea­spoon car­away seeds ½ tea­spoon salt 2 cloves gar­lic, chopped 50g drained green pep­per­corns 2 ta­ble­spoons ex­tra vir­gin olive oil 6 duck legs 1 car­rot 1 small onion 1 small leek small bunch fresh thyme 1kg pump­kin 300g green beans, trimmed plain yo­ghurt to serve To make the green pep­per­corn harissa, toast the cumin and car­away in a dry fry­ing pan for 30 sec­onds un­til fra­grant.

Put in a mor­tar with the salt and use the pes­tle to grind to a pow­der. Add the gar­lic and pep­per­corns and grind to a rough paste, adding the olive oil slowly as you do so. This can be made up to a week in ad­vance and stored in a jar in the fridge.

Pre­heat the oven to 200°C. Dry the duck well with pa­per tow­els. Set a fry­ing pan over medium heat.

Sea­son the skin of the duck well with salt then add to the pan, skin side down, and cook for about 5 min­utes or un­til browned. This may spit so it’s best done with a mesh splat­ter guard over the pan, and can be done in batches if eas­ier.

Re­move the duck legs, re­serv­ing the ren­dered duck fat in the pan.

Roughly cut up the car­rot, onion and leek and place in the bot­tom of a roast­ing dish, along with the thyme.

Ar­range the duck on top of the veg­eta­bles, skin side up, and sea­son with freshly ground pep­per.

The tra­di­tional French green pep­per­corn sauce gets a North African makeover here, trans­form­ing into a clever new take on harissa that adds a real kick to this roast duck dish

Pour 2 cups wa­ter around the veg­eta­bles. Put the roast­ing dish into the hot oven and cook for 20 min­utes, then re­duce the oven tem­per­a­ture to 170˚C and cook for a fur­ther 40 min­utes.

Mean­while, cut the pump­kin into 6 pieces, de­seed and place on a roast­ing tray lined with bak­ing pa­per. Heat the duck fat in the pan to hot and pour over the pump­kin. Sea­son with salt and freshly ground pep­per and put in the oven, on the shelf be­low the duck, for the fi­nal 30 min­utes of cook­ing.

When the duck is cooked, re­move from the oven to rest for 10 min­utes. In­crease the oven tem­per­a­ture to 200˚C. For the fi­nal 10 min­utes of cook­ing, add the beans to the pump­kin and toss in the fat.

Re­move the duck from the roast­ing dish. Strain the liq­uid into a saucepan and boil rapidly to re­duce by about a quar­ter. Ar­range the pump­kin, beans and duck on a warm serv­ing dish and pour over the stock. Serve with the harissa and yo­ghurt.

WINE A medium-style, con­cen­trated gewurz. We rec­om­mend the Bladen Marl­bor­ough Gewurz­traminer 2016.

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