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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 23 - Roast Duck Breast with Wild Flower Salad

Roast Duck Breast with Wild Flower Salad

Masterclass Recipe by Gary Meihgan

1 whole duck
4 eschalots, peeled, halved
8 thyme sprigs
1 tbs olive oil
1/2 garlic bulb
2 bay leaves
2 oranges, 1 juiced, 1/2 pared zest, 1 segmented
2 tbs champagne vinegar
baby lettuce leaves, such as cos and butter, to serve
Mixed edible flowers, such as marigolds, violets and nasturtiums, to garnish
Blackberries, to garnish

Orange Mayonnaise
250g unsalted butter
1 orange juiced, zest finely grated
3 egg yolks
1 tbs Dijon mustard
2 tbs champagne vinegar
1. Preheat oven to 200 C.

2. Remove legs from the duck, take out the wish bone, and trim off the bottom half of the carcass, chopping it into pieces. You will be left with the crown of the duck (two breasts on the bone).

3. Add half of the eschalots, half of the thyme sprigs and sea salt to the cavity of the duck.

4. Score the skin of the breasts with a knife.

5. Heat the oil in a heavy-based roasting pan over medium-high heat. Cook the duck for 4-5 minutes on each side until golden. Add the duck bones to the other side of the pan after the duck has been cooking for 2 minutes.

6. Once the duck has been turned over, chop the remaining eschalots and add to the pan, along with the garlic, remaining thyme sprigs and bay leaves. After 5 minutes, turn the crown over to sit breast-side and place in the oven for 15 minutes or until cooked to your liking. Remove duck from the pan and leave to rest for half of its cooking time.

7. Drain and reserve the juices from the roasting pan, placing the solids over a medium-low heat. Add the pared orange zest, champagne vinegar and orange juice to the pan. Simmer for about 3 minutes, then add 3 spoonfuls of the duck juices to the pan. Strain through a fine sieve.

8. Meanwhile for the orange mayonnaise, gently heat the butter in a frying pan over medium-low heat until it turns golden brown. Add the orange juice and season with salt and pepper. Transfer to a jug to cool. Process the egg yolks, mustard, vinegar and the orange zest in a small food processor until smooth. Gradually add the butter mixture, processing to combine, until the mayonnaise is thick and creamy.

9. To serve, remove the breasts from the crown and slice into 1-2cm wide pieces. Smear some of the mayonnaise across a plate. Dress with lettuce leaves, flowers, orange segments and blackberries. Top with the sliced duck. Drizzle with the vinaigrette. Serve.