Duck breast, grilled plums, celeriac and pickled fennel

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

Prep time:  1 hour | Cook Time: 30 mins | Difficulty: Medium | Serving Size: 6

This dish is light, tangy and fresh - making it perfect for a warm summers night when stone fruit is in season. This dish can be easily made smaller and turned into an entree. 

Ingredients:

Vue Du Volcan Duck Breast                                  4

Celeriac                                                              1 large

Cream                                                                 200ml

Plums                                                                   2

Fennel                                                                  2 

White wine vinegar                                              150g

Sugar                                                                  100g

Water                                                                  50g

Cooking oil                                                          1 Tbsp

Salt                                                                      To taste

 

Method:

1. Take the duck breast and using a sharp knife make shallow cuts into the skin across the whole area at 2mm intervals. Be careful not to cut all the way through to the meat. This is called scoring and will help with duck to cook evenly and create a nice crispy skin. Season the skin liberally with salt, approx 1 Tbsp, and let to sit for 20 minutes. 

2. Remove the skin from the celeriac and dish the dice the flesh into cubes. Place in a medium-sized saucepan and cover with water. Cook on a high heat until the celeriac in tender, approximately 25 minutes. Drain off the excess water and process in a stand-up or stick blender with cream to create a smooth puree. 

3. Remove any excess greenery from the fennel and reserve for later. Using a sharp knife or mandoline, slice the fennel from the top of the bulb into thin pieces. Transfer fennel to a metal bowl. Meanwhile, heat the white wine vinegar, sugar and water in a pot until all of the sugar is dissolved. Pour the hot pickling liquid over the fennel and set aside for a minimum of 30 minutes. 

4. Cut the plums in half and remove the core. Coat the plums in oil and cook on a very hot grill, BBQ or frying pan until dark. The sugars in the plums will caramelise and add a beautiful smokey flavor.

5. To cook the duck breast, get a non-stick pan to a medium hot temperature with 1 Tbsp of oil. Place the duck breast in skin side down and cook until golden brown, approximately 4-5 minutes. Flip the duck over and cook in the oven for a further 3-4 minutes. Remove the breast from the pan and let rest for 8-10 minutes.

6. To serve, make a swipe on the plate with the celeriac puree. Slice the duck breast into pieces and add to the plate. Drain off the pickled fennel (reserve liquid for future use) and add to the plate with grilled plums. Garnish with fennel herbs.  

 

Confit duck leg, white bean puree, almond, currents and parsley

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

Prep time:  1 day | Cook Time: 3 hours | Difficulty: Hard | Serving Size: 4

Confit duck leg is one of the most beautiful things to cook and eat; it is elegant, savory and rich. Confit duck can take a bit of preparation, but believe me - it is worth the effort. This dish matches duck with an earthy white bean puree, golden toasted almonds, currants and parsley. It has all of the things you want - crunch, sweetness, freshness, and acidity. For something a bit different, try replacing the duck leg with duck wings - it works just as well. 

Ingredients:

Duck leg, raw                                      4

Table salt                                            100g

5 spice                                               1 tsp

Duck fat                                              500g

White beans, cooked                         300g

Olive oil                                             2 Tbsp

Slivered almonds                               100g

Currants                                             100g

Parsley                                               1/2 bunch

Lemon                                                1 

Butter                                                 200g

Salt                                                    To taste

Method:

1. The first thing you want to cure the duck with salt. This will draw out excess moisture and improve the confit process. Take the duck leg and rub it down with the salt and 5 spice. Leave the duck to sit for 6-8 hours. 

2. Wash off the salt and dry down the duck. It a deep, heavy set roasting tray, heat the duck fat until it is just melted. Submerge the duck legs in the fat and cover with baking paper first, then tin foil. Transfer to the oven and cook at 120oC for 3 hours. 

3. Meanwhile, take the cooked white beans and olive oil and puree with a stand-up or stick blender until smooth. Season with salt to taste. 

4. Get a small saucepan and add the butter. Heat until the butter is melted and then add the slivered almonds. Cook the butter and almonds on a medium-low heat until both are golden brown. The idea here is to toast the almonds and make beurre noisette at the same time. 

5. Once the almonds are toasted nicely, zest the lemon into the saucepan, squeeze in the juice and add the currants. Set aside until needed. 

6. Once the duck leg is cooked, remove from the fat and set aside to cool slightly. If using the duck later, leave in the duck fat and store in the fridge. Heat up a non-stick pan to medium-high temperature and pan fry the duck skin side down until golden brown, around 4-5 minutes. 

7. To serve, place the white bean puree on the bottom of the plate, followed by the crispy skin duck leg. Gently re-heat the almond, currant and lemon mix until butter is liquid again and add the chopped parsley. Generously cover the duck leg with almond mix. 

Duck liver pate, pickled zucchini, garlic croutons

Photo by: Matt Houston Photography

Photo by: Matt Houston Photography

Prep time:  1 hour | Cook Time: 1.5 hours | Difficulty: Medium | Serving Size: 8

Don't let the idea of cooking offal put you off making this dish! Duck livers super delicious and are packed full of amazing vitamins and minerals. This dish is great as an entree or a snack then you have guests over. 

Ingredients:

Vue Du Volcan Duck livers                                        500g

Butter, softened                                                        150g

Thickened cream                                                      100ml

Brandy  or Port                                                         100ml

Zucchini                                                                    2 large

White wine vinegar                                                  300g

Sugar                                                                        200g

Water                                                                       100g

French stick                                                               1

Garlic                                                                       2 cloves

Cooking Oil                                                              2 Tbsp

Salt                                                                           To taste

 

Method:

1. Cook the livers in oil a medium hot frying pan until golden brown, approximately 2-3 minutes on each side. Cook the livers in batches, doing about a third at a time. When you have cooked all of the livers, turn the pan on full heat and wait 1-2 minutes. When the pan is really hot, pour in the brandy or port to deglaze. BE CAREFUL - the liquid will catch on fire! Cook for 2 minutes and remove from the heat. 

2. Transfer the liver, brandy, butter, and cream into a food processor and blend until smooth. Season to taste. Pass through a fine sieve while warm and transfer into the ramekins. Allow the pate to set in the fridge for 1-2 hours. Note - you can eat this straight away if you like!

3. To make the pickled zucchini, heat the white wine vinegar, sugar and water in a pot until the sugar is dissolved. Using a peeler, cut the zucchini into long strips and transfer into a metal bowl. Pour the hot pickling liquid over the zucchini and let sit for a minimum of 30 minutes. 

4. To make the garlic croutons, slice the bread sticks into long thin pieces. Lightly coat with oil and bake in the oven until golden and crunchy. Let the croutons cool down on an oven rack. Just before serving, rub the raw garlic over the toasted croutons. 

5. To serve, take out the pate for 10-20 minutes to bring up to room temerature. Serve on a plate or board with the pickled zucchini and garlic croutons.