John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

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)

Crispy Duck Lasagne

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Ingredients

  • 1 whole duck (roughly 2kg)
  • olive oil
  • 4 cloves of garlic
  • 30 g fresh marjoram1291_1_1436778630
  • 800 g fresh spinach , or frozen
  • 1 whole nutmeg , for grating
  • 1 onion
  • 2 carrots
  • 2 sticks of celery
  • 200 ml Chianti Classico
  • 4 x 400 g tins of plum tomatoes
  • 2 fresh bay leaves
  • 2 cloves
  • ½ royal pasta dough
  • 40 g Parmesan cheese
  • FOR THE WHITE SAUCE:
  • 100 g unsalted butter
  • 100 g plain flour
  • 1 litre semi-skimmed milk
  • 75 g Cheddar cheese
  • 75 g Fontina , or Taleggio cheese
  • FOR THE PANGRATTATO:
  • 200 g stale bread
  • 4 sprigs of fresh rosemary

Method:

Preheat the oven to 180°C/350°F/gas 4. In a tray, rub the duck all over with oil, sea salt and black pepper, then roast for 2 hours, or until golden and crisp, draining off the fat into a jar. Leave to cool, remove all the skin and fat from the duck and place in a food processor, then strip all the meat off the bone into a bowl.

Peel and finely slice 2 cloves of garlic, then put into a large non-stick pan on a high heat with a little duck fat and the marjoram leaves. Cook until the garlic is lightly golden, then stir in the spinach and a good grating of nutmeg and cook for 15 minutes, or until the spinach has cooked right down and all the excess water has evaporated. Leave to cool while you make your ragù. Peel the onion and carrots, trim the celery, then roughly chop it all. Place all in a large pan on a medium heat with a little duck fat (keep any leftover fat in the fridge for making great roast potatoes) and crush in the remaining garlic. Fry for around 20 minutes, or until the veg are starting to caramelise, stirring regularly. Pour in the Chianti, turn up the heat and cook it away. Add the shredded duck meat and tinned tomatoes, along with 1 tin’s worth of water, the bay leaves and cloves. Give it a good stir, simmer for around 1 hour, then season to perfection. Meanwhile, make your pasta dough.

Next make your white sauce. Melt the butter in a large pan over a medium heat, then stir in the flour to form a paste. Whisk in the milk, a little at a time, and continue to heat until you have a thick white sauce. Remove from the heat, grate and stir in the cheeses, season to taste and add a grating of nutmeg. To build your lasagne, start by rolling out the pasta dough into sheets. Cover the base of a baking dish (25cm x 30cm and 8cm deep) with a good layer of spinach, then cover with a single layer of pasta sheets. Stir a good grating of Parmesan into the ragù, then cover the pasta sheets with a layer of ragù, a thin layer of spinach, a layer of white sauce and another layer of pasta. Repeat twice more, finishing with a layer of white sauce. Top with a good grating of Parmesan, then bake at 180°C/350°F/gas 4 for 40 minutes, or until golden and bubbling. Leave to rest for around 20 minutes before serving.

Meanwhile, add the bread and rosemary leaves to the food processor with the duck skin and fat and pulse into fine crumbs. Fry in a large non-stick frying pan until golden and crisp, then serve on the side and let everyone sprinkle over their own portion.

(Jamie Oliver, 2014)

Roast Duck with Cherry Sauce

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Ingredients

  • 2 kg duck, whole
  • 450 g fresh cherries, pitted, halved
  • sea salt
  • 1 tbsp light soy sauce
  • 1/2 cup (125ml) tawny (port)roast-duck
  • 1/4 tsp freshly ground black pepper
  • 2 tbspsugar
  • 1 tbsp balsamic vinegar
  • 1/2 cup (125ml) water

Steps

  1. Preheat the oven to 170°C (150°C fan-forced).
  2. Remove duck from refrigerator 30 minutes before cooking. Rinse duck inside and out, pat dry. Tie legs together with kitchen string. Using a skewer, prick skin of the breast, just into the fat, but not as deep as the meat. Make about 10 holes in each side. This will allow the fat to render out during cooking and will make the skin lovely and crisp.
  3. Place the duck on a wire rack in a baking dish, rub skin with sea salt flakes. Roast, about 2 1/2 hours, or until duck is browned and tender.
  4. Meanwhile, place cherries, soy sauce, tawny, pepper, sugar, balsamic vinegar and water in a small saucepan over medium heat. Bring to the boil, reduce heat and simmer, uncovered, about 20 minutes, until it becomes syrupy. It will thicken a little more on cooling.
  5. Serve duck accompanied with cherry sauce.

(Food To Love, 2011)

SEARED DUCK BREAST WITH CHERRIES AND PORT SAUCE

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INGREDIENTS

  • 2 duck breast fillets
  • 2 tablespoons (1/4 stick) chilled butter, divided
  • 1/4 cup finely chopped shallot (about 1 large)
  • 1/2 cup chicken stock353376_hires
  • 8 halved pitted sweet red cherries, fresh or frozen, thawed
  • 2 tablespoons tawny Port
  • 1 tablespoon orange blossom honey

PREPARATION

  1. Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about 1/2 to 3/4 inch). Discard plastic wrap. Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh). DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
  3. Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
  4. Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Enjoy with a nice glass of red!

(Epicurious, 2012)

 

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)