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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 84- Slow cooked duck egg with roasted duck breast, date puree and fried shallots


MasterChef Australia on TV ONE and TVNZ Ondemand

EP 84 MASTERCLASS
Gary Mehigan

Slow cooked duck egg with roasted duck breast, date puree and fried shallots
2 duck eggs, room temperature
2 duck breasts, skin scored
Vinaigrette
1/3 cup sherry vinegar
2 tablespoons honey
2 sprigs thyme
1/2 clove garlic, finely chopped
1 tablespoon espresso coffee
80ml extra virgin olive oil
Reserved duck pan juices
Date puree
1 cup fresh medjool dates, seeds removed
1 cup water
Caramelised Brussels sprouts
8 Brussels sprouts, outer leaves removed and reserved
2 tablespoons fresh peas
15g butter
1 sprig thyme, chopped
1/2 clove garlic, minced
Crispy garlic and shallots
Vegetable oil, for frying
4 cloves garlic, thinly sliced
2 eschallots, thinly sliced
To serve
1 star anise, roasted and ground
6 baby red radish, halved
1 black radish, thinly sliced
2 tablespoons crème fraiche

1 Preheat oven to 180C.

2 Bring a water bath to 70C. Gently drop in duck eggs and cook for 20 minutes.

3 Heat a frying pan over medium heat. Add duck breasts skin side down and panfry for 7-8 minutes or until skin has rendered and is crispy. Flip and turn off heat. Baste breasts with pan juices for 2
minutes and oven roast for 3-4 minutes to finish. Rest duck and retain juices.

4 For vinaigrette, place sherry vinegar and honey in a saucepan and bring to the boil. Add thyme, garlic and coffee and bring back to the boil. Reduce heat and simmer until liquid has reduced by half.
Pour in oil and 2-3 tablespoons of reserved pan juices. Season with salt and pepper and whisk to combine.

5 For date puree, place dates and water in a saucepan and bring to the boil. Remove from heat and allow to steep for 5 minutes. Drain and reserve liquid. Place dates in a blender with 2-3 tablespoons reserved cooking liquid and process to a fine puree. Pass through a fine sieve and spoon into a piping bag.

6 For caramelised Brussels sprouts, bring a saucepan for salted water to the boil and blanch reserved sprouts outer leaves and peas for 30-40 seconds. Refresh in iced water and drain well.

7 Slice sprout inners in half, melt butter in a frying pan and add thyme, garlic and halved sprouts. Panfry over a low heat for 15-20 minutes or until crisp, golden and well caramelised.

8 For crispy garlic and shallots, heat oil to 150C. Add garlic and shallots and cook until crisp and golden. Drain on paper towel.

9 To serve, slice duck breast lengthways down the centre. Peel shell from the egg and place in the centre of a serving plate. Arrange two pieces of duck breast on either side of the egg and pipe 5 to 7
small teardrops of date puree onto plate. Scatter Brussels sprouts, leaves and peas, red and black radish, crispy garlic and shallots over the plate with a few quenelles of crème fraiche and a drizzle of
vinaigrette. Season with a little star anise.


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