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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 31 - Pan Fried Duck with Beetroot Three Ways


Jessie Spiby

Pan Fried Duck with Beetroot Three Ways

Serves 4

 

Oil, for frying

400g duck bones (wings, necks, frames)

2 shallots, sliced

3 garlic cloves, sliced

6 star anise

1 carrot, roughly chopped

1 leek, roughly chopped

6 bay leaves

500ml cabernet sauvignon vinegar

250ml duck stock

250ml veal stock

125ml sangiovese verjuice

2 tbsp sugar

800g beetroots, peeled

50g raspberries

40g blackberries

4 duck breasts

1 cup rocket

2 sprigs mint, leaves picked

4 fennel fronds

1 candy stripe beetroot, finely sliced and set aside in ice water

Salt and pepper

 

  • Preheat oven to 180C
  • For the sauce, cut the bones into small pieces and add to a hot pan with a little oil to caramelise and brown. Add shallots, garlic, 3 star anise, carrot, leek and 3 bay leaves. Cook until vegetables have softened. Add 200mls vinegar and reduce until it has almost evaporated. Add stocks, bring to a boil then reduce to a simmer and cook. Add 25ml verjuice and set aside.
  • Cut one of the beetroots in half and finely slice one of the halves, cut other in wedges. In a separate pan, make a pickling solution by combining remaining 300ml vinegar with remaining 3 bay leaves, 3 star anise, verjuice and sugar. Bring to a boil and reduce by one third of the original volume. Place thin slices of beetroot in pickling solution and set aside until assembly.
  • Juice remaining beetroots, raspberries and blackberries. Transfer juice to a pan along with beetroot wedges and simmer until beetroot cooked through, about 25 minutes. Set aside.
  • In a hot pan, cook the seasoned duck breasts, skin side down for 1 minutes until crispy. Turn the breast over and sear for 1 minute, then place in the oven until cooked to medium, about 7 minutes or until cooked to your liking. Remove from the oven, remove duck from pan, reserving duck fat and set aside to rest.
  • Toss 20 ml of slightly cooled duck fat and remaining 100ml verjuice through rocket. Season to taste.
  • To plate, place pickled and cooked beetroot on a plate with rocket, mint, fennel fronds and sliced candy beetroot. Slice duck, place on the plate and drizzle with sauce.

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