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MasterChef Australia

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Episode 25 - Duck with Coriander Praline


John Carasig

Duck with Coriander Praline and Grand Marnier Sauce with Cardamom Cauliflower Puree and Glazed Carrots

Serves 4

 

Marinade

juice and zest of 1 orange

1 cinnamon stick

1 tsp powdered ginger

60ml Grand Marnier

60ml olive oil

2 duck breasts, with skin on

 

Sauce

2 tbsp olive oil

700g duck bones, cut into small pieces

1 carrot, finely diced

1 celery stalk, finely diced

1 brown onion, finely diced

250ml Grand Marnier

1litre duck stock

1 bay leaf

1 cinnamon stick

2 star anise

Juice of 1 orange

1 tsp brown sugar

 

Coriander praline

100g caster sugar

4 tbsp coriander seeds, toasted

 

Cauliflower puree

3 tbsp butter

1/2 head cauliflower, cut into small pieces

250ml milk

2 cardamom pods

 

Glazed carrots

Duck fat, reserved from duck breasts used in roulade

1 tbsp butter

8 baby carrots

Reserved praline powder

 

Garnish

1/2 bunch coriander

Juice of 1 lemon

Reserved praline powder

 

  • Preheat oven to 180C and a water bath to 55C.
  • For the marinade, mix the orange juice and zest, cinnamon stick, ginger, Grand Marnier and olive oil. Stir to combine and add duck breasts to the marinade. Leave to marinate for 10 minutes.
  • Remove duck from marinade, roll into a roulade and wrap in plastic tightly. Cook in the water bath for 30 minutes. Remove duck from water bath and set aside.
  • For the sauce, in a large pan add oil and brown duck bones until golden. Lower the heat and add carrots, celery and onion. Fry until softened, about 5 minutes. Deglaze with Grand Marnier and reduce to half the amount. Add stock, bay leaf, cinnamon stick and star anise. Simmer uncovered and reduce to half the amount. Remove from heat and strain. Add juice and brown sugar and reduce again until thick and glossy. Adjust seasoning and set aside, keeping warm.
  • For the coriander praline, line baking tray with baking paper. Place sugar in small frypan and caramelise until it reaches 180C. Remove from heat and add coriander seeds. Pour onto baking tray and set aside to cool and set. Using a mortar and pestle, pound the praline to a powder. Reserve 3 tbsp praline powder for glaze and garnish.
  • Using an 8cm cookie cutter as a guide, sprinkle remaining powder inside the cutter onto a paper lined tray and place in the oven. Allow the sugar to melt and form discs. Remove from oven and set aside.
  • For the puree, heat milk with cardamom and bring to just under boiling point. In a separate saucepan melt butter, add cauliflower and strained hot milk and cook until tender. Transfer to a blender and process until smooth. Adjust seasoning and set aside, keeping warm.
  • Remove plastic wrap from poached duck. In a warm pan, fry the duck until skin is crispy, and duck is cooked through. Remove from pan, reserving fat, and rest.
  • For the glazed carrots, place baby carrots in pan with boiling water and cook until just tender. Remove carrots from water. Place reserved duck fat, butter and 2tbsp praline powder in a small pan over high heat. Add cooked baby carrots to the glaze and toss to combine.
  • Slice the rested duck roulade into 1 cm medallions. Place praline discs over roulade slices and using a blowtorch, melt the praline over the duck.
  • For the garnish, place coriander leaves into a bowl and sprinkle with lemon juice and remaining praline. Toss together and set aside.
  • To plate, place a dollop of puree in the middle of the plate. Place glazed carrots on one side with coriander leaves. Place three medallions on top and drizzle sauce over the duck.

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