John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

THAI KANGAROO SALAD WITH CRISP-FRIED GARLIC

by

INGREDIENTS

  • 600g kangaroo fillets, trimmedthai-kangaroo-salad-with-crisp-fried-garlic-13532-1
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil
  • 2 garlic cloves, very thinly sliced
  • 6 cherry tomatoes, halved
  • 4 eschalots, thinly sliced
  • 1 small red chilli, seeds removed, thinly sliced
  • 2 spring onions, thinly sliced on an angle
  • 1/2 cup each basil leaves, mint leaves and coriander leaves

Dressing

  • 2 tablespoons lime juice, plus lime wedges to serve
  • 2 tablespoons fish sauce
  • 1 tablespoon olive oil
  • 2 teaspoons caster sugar

METHOD

  • 1 Combine kangaroo, soy sauce and sesame oil in a bowl, stirring to coat. Stand at room temperature for 30 minutes to marinate. Meanwhile prepare remaining ingredients.
  • 2 Heat olive oil in a pan over medium-low heat. Cook garlic for 1 minute or until light golden. Remove and drain on paper towel.
  • 3 Return frypan to high heat. Sear the kangaroo for 2-3 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and rest for 15 minutes.
  • 4 Meanwhile, for the dressing, whisk lime juice, fish sauce, oil and sugar together in a bowl until sugar dissolves. Set aside.
  • 5 Place tomatoes, eschalot, chilli, spring onion and herbs in a bowl. Thinly slice kangaroo and add to the bowl with some dressing to taste, then toss to combine.
  • 6 Divide among plates, then scatter with crisp garlic and serve with the remaining dressing and lime wedges, if desired.

(Delicious.com, 2013)

Five spice duck salad with juicy mango and pomegranate

by

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)

Oriental Duck Salad

by

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)