John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Duck, fig, walnut and pinot

by

We love seeing customers enjoying our products – check out this recipe for a romantic night in!

Ingredients (for two to share by candlelight)

2 duck breasts
10 walnut kernels, lightly toasted and rubbed with a dry cloth
3 ripe figs, quartered
mixed salad leavesduck-salad-4

For the marinade
3cm fresh ginger, peeled and grated
2 cloves garlic, crushed or grated
1 tbsp honey
1 tsp ground cumin
1 tbsp soy sauce
1 tbsp peanut or vegetable oil

For the dressing (these days, for convenience, we use our vinaigrette dressing instead and it works equally well)
1 small brown shallot, finely chopped
1 tbsp red wine vinegar
2 tsp Dijon mustard
60ml olive oil
¼ tsp caster sugar
1 tbsp finely chopped walnut kernel
2 tsp finely chopped parsley
2 tsp snipped chives
salt and pepper

Method

  1. Preheat oven to 125C (fan-forced). Using a metal skewer, prick and pierce the skin of the duck, with no more than ½ cm between each prick mark. Place breasts skin-side DOWN on a grill-rack sitting in a pan with 1cm of water in the bottom. Bake for 1 hour and remove from oven.
  2. Combine the marinade ingredients in a bowl and mix until smooth. Brush all surfaces of the duck with the marinade, put breasts and any leftover marinade in a suitable container, cover and refrigerate overnight or for at least four hours. Remove from fridge at least 30 minutes before step 3 and brush off any excess marinade.
  3. Preheat oven to 175C. Place breasts skin-side UP on a grill placed on the top shelf and bake for 25 to 30 minutes or until skin has turned a deep golden brown. Rest breasts while you prepare the other salad ingredients.
  4. To make the dressing, put shallot, vinegar, mustard, oil and sugar in a jar, put lid on jar and shake vigorously for about 10 seconds. Add chopped walnut, parsley and chives and briefly shake to combine. Adjust seasoning.
  5. Combine leaves, fig and walnut kernels in a large salad bowl. Slice duck breast, place over salad and spoon over about half the dressing. Toss gently to combine and serve immediately.

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(Rick and Maggie Food Travels, 2013)