John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Peking Duck Rice Paper Rolls

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Ingredients

Roast duck rice paper rolls

  • 12 x 22cm-rounds rice paper
  • 80 g vermicelli, soaked, roughly chopped
  • 1/4 iceberg lettuce, finely shredded
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • 1 lebanese cucumber, slicedduck-rice-paper-rolls
  • 275 g roast peking duck breast, finely sliced
  • 3/4 bunch chives, sliced

Dipping sauce

  • 1/4 cup sweet chilli sauce
  • 2 tbsp fish sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp light soy sauce
  • 1/2 lime, juice

Steps:

  1. Working with one rice paper at a time, briefly soak in a shallow bowl of warm water until soft. Transfer to a damp, clean tea towel.
  2. Place a small amount of vermicelli, iceberg, herbs, cucumber and duck down the centre. Roll over one long edge, fold in sides, place a couple of chives on top, then continue to roll firmly to seal.
  3. Place rolls on a platter, covered with a damp cloth, until ready to serve. Repeat with remaining ingredients.
  4. To make dipping sauce, in small bowl stir all ingredients together. Serve with rolls for dipping.

(Foods to Love, 2014)

Chicken Liver Pâté

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  • TOTAL TIME:
  • SERVINGS: 6 TO 8

INGREDIENTS

  • 250 gram chicken livers, well-trimmed
  • 1/2 small onion, thinly sliced
  • 1 small garlic clove, smashed and peeled
  • 1 bay leaf
  • 1/4 teaspoon thyme leaves
  • Kosher saltFelicity's perfect chicken liver pâté
  • 1/2 cup water
  • 1 1/2 sticks unsalted butter, at room temperature
  • 2 teaspoons Cognac or Scotch whisky
  • Freshly ground pepper
  • Toasted baguette slices, for serving

INSTRUCTIONS

  1. In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
  2. Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.

MAKE AHEAD

The pâté can be covered with a thin layer of melted butter, then wrapped in plastic and refrigerated for up to 1 week or frozen for up to 2 months.

(Food & Wine.com, 2007)

Grilled Chicken Tacos

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INGREDIENTS

  • 1 medium onion, cut into wedges, keeping root intact
  • 2 garlic cloves, finely chopped
  • 500g skinless, boneless chicken thighs
  • 1 tablespoon cumin seeds, coarsely crushed51175340_grilled-chicken-tacos_1x1
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black peppers
  • 8 corn tortillas, warmed (for serving)
  • 2 avocados, sliced (for serving)
  • Tomato Salsa Verde (for serving)
  • Cilantro sprigs, sliced radishes, and lime wedges (for serving)

PREPARATION

1. Prepare grill for medium-high heat. Toss onion, garlic, chicken, cumin, oil, salt, and pepper in a medium bowl. Grill onion and chicken until cooked through and lightly charred, about 4 minutes per side.

2. Let chicken rest 5 minutes before slicing. Serve with tortillas, avocados, Tomato Salsa Verde, cilantro, radishes, and lime wedges.

(Curtis Stone, 2013)

Oriental Duck Salad

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Ingredients

  • 2 duck breasts, skin on
  • 100g bag rocket & watercress saladrecipe-image-legacy-id--7814_11
  • 250g punnet cherry tomatoes, halved
  • bunch spring onion, sliced diagonally

For the dressing

  • 1 garlic clove, grated
  • 1 tsp fresh grated root ginger
  • 2 tbsp soy sauce
  • 3 tbsp honey

Method

  1. Heat oven to 200C/fan-forced 180C. Score the skin of the duck breasts and season. Heat a non-stick frying pan over a high heat, add the duck, skin-side down, and cook for 4 mins or until the skin is crisp. Turn over and quickly brown the underside, then transfer to a baking tray.
  2. Mix the dressing ingredients together and spoon all but 2 tbsp of it over the duck. Roast the duck for 10 mins for pink, longer if you prefer. Remove from the oven and allow to rest for 4 mins, then slice into strips. 3 Toss together the salad, tomatoes, spring onions and duck slices. Drizzle over the remaining dressing and serve.

(Recipe from Good Food magazine, September 2007)

Quick Chicken Piccata

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Prep: 10 minutes / Cook: 15 minutes / Ready in: 25 minutes

Ingredients

4 skinless chicken breast fillets 

cayenne pepper, or to taste

salt and ground black pepper to taste

all-purpose flour for dredging

2 tablespoons olive oil812047

1 tablespoon capers, drained

1/2 cup white wine

1/4 cup fresh lemon juice

1/4 cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons fresh Italian parsley, chopped

Directions

  1. Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
  2. Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
  3. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
  4. Cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
  5. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.
  6. Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.
  7. Return chicken breasts to the pan cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

(All Recipes.com, 2012)