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Tea smoked duck breast with pate ravioli & blood orange sauce


Tea smoked duck breast with pate ravioli & blood orange sauce

Celeb Chef Challenge Recipe by Peter Evans

Serves 2

2 duck breast
50g pâté
25g water chestnuts, diced
25g pear, diced
4 gow gee or wonton wrappers or thin pasta sheets
1/4 cup (60ml) blood orange sauce - recipe to follow
3 cups baby spinach
Vegetable oil
2 tablespoons julienned ginger
Tea Smoking Mixture
1/2 cup oolong tea leaves
1/2 cup jasmine tea leaves
zest of 3 oranges
4 pieces of dried orange peel
1 cups jasmine rice
1 cups of brown sugar
5 star anise
1 tablespoons Sichuan peppercorns
6 pieces cassia bark
Orange sauce
60g caster sugar
1/4 cup (60ml) red wine vinegar
2 cups (500ml) blood orange juice or orange juice
1 cup (250ml) Peking duck stock or chicken stock
Zest of 1 orange
50 gm of butter, diced

1. For the orange sauce, place sugar in a cold pan and melt it down slowly (careful not to burn).Then add vinegar and simmer until sugar is dissolved. Add orange juice and reduce by half. Then the stock and reduce by half.
2. Add zest and blend the sauce with the butter and seasoning.
3. For tea smoking mixture, combine ingredients in a bowl.
4. Line a wok with foil then place the smoking mix on top and turn on the heat to medium and wait for it to start to smoke.  Once smoking place the duck breast skin side down in the middle tray of a steamer or on a rack that fits into the wok and cover with a lid and cook for 7 minutes or until rare.
5. To make the raviolis, mix the pate, water chestnuts & pear together with a touch of salt.  Lay 2 gow gee wrappers on the bench and brush with water, place 2 mounds of the pate mix in the center of the gow gees and place the top gow gees over the mound and press down firmly around the edges to seal so you have 2 raviolis.
6. Place the duck skin side down in a frying pan and cook until fat has rendered and skin is crispy and let rest for a few minutes in a warm spot and then slice.
7. Add spinach to same pan and cook until just wilted season with some sea salt & pepper and then drain any excess liquid out of the spinach in a strainer. Then drop in the raviolis for 1 minute to cook in a pot of boiling water.
8. Pour vegetable oil into a small frying pan until one-quarter full. Heat over medium-high heat until hot. Deep-fry ginger, for 3- 4 minutes or until golden and crispy. Drain on paper towel. Set aside.
9. Heat up the orange sauce.
10. Place the spinach on your serving plate, then top with the sliced duck, the ravioli, drizzle a tablespoon of sauce over the ravioli & duck and top with the fried ginger.


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