John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Spiced duck breast with warm cherry tomato vinaigrette

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SpicedDuck-01

Ingredients

  • 4 duck breast fillets
  • 1 tbsp garam masala, approximately
  • sea salt, to taste
  • potato puree and spring greens, to serve

Warm tomato vinaigrette

  • 80 ml (⅓ cup) extra virgin olive oil
  • 2 large French shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1 pinch sugar

Instructions

Using a sharp knife, score the duck breasts two or three times through the skin, taking care not to cut into the flesh. Rub 1 scant tsp garam masala into each duck breast, then season with salt.

Heat a large frying pan over medium heat. Add the duck breasts, skin-side down, and cook for 5-6 minutes or until most of the fat has rendered and the skin is crisp. Turn and cook for another 3 minutes, then remove from the pan and stand, uncovered, in a warm place to rest for 10 minutes.

Meanwhile, for the tomato vinaigrette, heat 1 tbsp olive oil in a frying pan over low heat. Add the shallot and garlic and stir for 4-5 minutes or until soft. Add the cherry tomatoes, then reduce the heat to low and simmer for 10 minutes or until the tomatoes are soft and falling apart. Stir in the vinegar and remaining olive oil, a pinch of sugar and season to taste.

Slice the duck and serve with the tomato vinaigrette, potato puree and spring greens.

(SBS.com.au, 2014)

Roasted Quail with Miso Sweet corn Puree and Blackberry Vinaigrette

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Recipe by: Sara Oteri – Masterchef Contestant

Serves: 4

Ingredients

Sweet corn Puree:

2 tbsp butter

1 shallot, finely chopped

1 clove garlic, finely chopped

3 corn cobs

200ml chicken stock

1 tbsp miso paste

Quail:

4 whole quail

1 tsp coriander seeds, toasted and crushed

salt and pepper, to taste

Corn Kernels:

1 corn cob

Blackberry Vinaigrette:

150g blackberries

2 tbsp  red wine vinegar

1 tsp caster sugar

Method

Preheat oven to 180°C

To make the sweet corn puree, place butter in a saucepan and set over medium heat to melt. Add shallot and garlic and cook until translucent. Cut corn from cobs and add to saucepan.

Fry for 5 minutes, add stock and miso paste and cook until tender. Transfer to a blender and process until smooth. Pass through a sieve and set aside, keeping warm.

To prepare the quail, remove legs, preserving breasts on the crown. Remove the wings at the joint. Place grapeseed oil in a frypan and set over high heat. Season legs and breasts with coriander seeds, salt, and pepper and fry breasts in frypan until well coloured, about 3 minutes on each breast. Add legs and cook for 1 minute until golden.

Transfer frypan to the oven and cook for 4 minutes, until legs are cooked through. Remove legs and set aside. Return pan to oven to cook breasts for a further 3-4 minutes until cooked through.

Remove from oven, remove from pan and set aside, covered, to rest.Return quail frypan to high heat. Add corn cob and cook until golden on all sides. Remove corn cob from pan and cut kernels off.
Set kernels aside.

To make the blackberry vinegar, add blackberries to the frypan and toss to coat in quail cooking oil. Add red wine vinegar and sugar and toss until sugar has dissolved.To serve, place some corn puree on the serving plates.

Carve quail breasts from the crown and add to the plates, with the legs. Add corn kernels and drizzle with blackberry vinaigrette

(Masterchef.com.au, 2013)

Modern Bush Tucker (Crocodile Kebab)

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Ingredients:

400g Crocodile meat –  cut into 2 cm cubes
40 ml Orange Juice
200 ml Chicken Stockcroc-kebab-1
30 ml Honey
5 gm Ginger – grated
30 ml Macadamia Nut oil
10 gm corn flour
Salt and Pepperberry to taste

Method:

Thread meat onto bamboo skewers, place in flat dish, season with salt and pepperberry, pour orange juice over it and allow to marinate in the fridge for an hour.

Heat oil in a frying pan and sauté crocodile until cooked through, set aside and keep warm.

Combine residual orange juice, honey, ginger, chicken stock, and corn flour in a saucepan.

Bring to boil, reduce heat and simmer for 2 minutes.

Place skewers on plates and spoon sauce over.

(Fabulous Ladies Wine Society, 2013)

Five spice duck salad with juicy mango and pomegranate

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Serves 2
Cooks In 20 minutes
Difficulty Super easy

Ingredients211_1_1439300067

  • 1 large duck breast
  • 1 teaspoon Chinese five spice powder
  • 1 pomegranate , halved
  • 3 spring onions , trimmed and sliced
  • 1 sprig fresh coriander , leaves picked
  • a few sprigs watercress
  • ½ ripe mango , peeled and cut into chunks
  • ½ lime , juice of
  • sesame oil , to drizzle
  • 1 little gem lettuce

Method

This exotic duck salad has got it all going on – crunch, spice, juicy fruit and tasty crispy duck.

Season the duck breast and dust with Chinese five spice powder. Put in a medium-hot frying pan and fry very gently for 5 minutes, turning halfway, until lots of fat has come out of the skin and the skin is golden brown. Take out of the pan and slice thinly – the duck will still be raw in the middle but don’t worry! Discard the fat from the pan and put the sliced duck back in. Stir fry for a few minutes, until cooked through and crispy. Set aside.

Mix the pomegranate seeds, spring onions, coriander, watercress, mango and crispy duck together. Dress with the lime juice and a drizzle of sesame oil. Season to taste.

Separate the lettuce leaves and arrange on plates. Top with the dressed salad to serve.

(Jamie Oliver, 2014)

Cooking Liver

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Try out this recipe for Cooking Liver from Prahran Market’s very own Alice In Frames!

Ingredients:

400g chicken livers 
1 large brown onion, finely sliced Alice-in-Frames-Chopped-Liver-cooking
2-3 garlic cloves, also finely sliced
1-2 hard-boiled eggs
Dill sprigs
Salt flakes
Olive oil/chicken or duck fat (schmaltz)

Method:

  1. Trim the livers of any sinewy or yellowy bits (this will keep the end-result from becoming gross and bitter) and then chop the remaining liver into roughly 1-2cm shapes. Season with salt flakes (this will help draw out excess moisture and result in a well-seasoned finish.
  2. Pop the onion slices into a frying pan with some schmaltz/olive oil and fry off on low heat until well caramelised (be patient – this can take around 10-15 mins). At this point, add the garlic slices and cook them off also.Alice-in-Frames-Chopped-Liver-Finished-1140x361
  3. Heat a large pan for at least 2-3 mins (you want it to be super hot before you start adding the livers).
  4. Add some schmaltz/olive oil to the pan and then start popping in the bits of liver, using tongs. Don’t overcrowd the pan. Turn the livers so that they’re well seared on each side. You may find they’ll start to pop like popcorn and that’ll tell you it’s time to turn. Each piece should take between 1-2 minutes to cook through. Place on some paper towel or chux cloth to drain excess liquid.
  5. When all liver has been cooked through, toss it all back into the pan with the caramelised onions (reserve some for garnish if you’d like), dill sprigs and season as needed.
  6. Garnish with egg, more caramelised onion and more dill. Feel free to drizzle with olive oil if you’re feeling fancy.

(Alice In Frames – Edible Adventures, 2015)