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Duck Breast Bites


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Duck Breast Bites, Mushroom Parcels and Duck Leg Croquettes
Recipe by Aaron Brunet

Wine match - Huntaway Pinot Noir

Preparation Time: 30 minutes
Cooking Time: 60 Minutes
Serves 4

Duck Breast Bites

2 duck breasts, skin scored

Salt and freshly ground black pepper

1 tsp five spice

2cm piece of ginger, finely chopped

1 mango, peeled, cheeks cut into 2cm cubes, to serve

¼ red chilli, finely diced, to serve

Picked parsley leaves, to serve

Rice Croquettes

1 cup duck fat

2 duck legs

1 cup Sun Rice Medium Grain White Rice, rinsed in cold water until the water runs clear

½ cup orange juice

1 cup water

2cm piece of ginger

¼ cup mango, diced

1 egg, lightly beaten

2 tbsp plain flour

½ red chilli, finely diced

Mushroom Parcels

1 tsp butter

5 button mushrooms, cut into 6 pieces each

3 small leaves of silverbeet, steamed for 5 minutes

1 tsp soy sauce

Sauce

1tbsp rendered duck fat

½ cup duck meat trimmings, trimmed from legs and breasts, finely chopped

3 shallots, finely diced

¼ cup orange juice

¼ cup pinot noir

2cm piece of ginger, peeled, finely diced

1 tsp Manuka honey



Mashed Peas

1 cup frozen baby peas

1 tbsp cream

Salt and freshly ground black pepper

1. Preheat oven to 190°C.

2. To prepare the duck breast bites, Season the duck breasts with salt and pepper and rub with the five spice and ginger on the flesh side. Allow to marinate for 45 minutes.

3. To make the Sun Rice Medium Grain rice croquettes, place the duck fat in a large frying pan and place over medium high heat until the fat melts. Add the duck legs, skin side down and cook for 10 minutes. Turn and cook for a further 5 minutes. Place in the oven and cook for 45 minutes.

4. To make the sauce, place a frying pan over medium high heat and add the duck fat. Place the duck trimmings, shallots and ginger in the frying pan and cook until golden. Deglaze the pan with the orange juice and pinot noir. Simmer for 15 minutes until reduced then strain through a fine sieve.

5. To cook the duck breasts, place a frying pan over medium heat and place the duck breasts in the pan, skin side down. Cook for approximately 10 minutes, or until the fat has rendered and the skin is crisp. Turn and cook on the flesh side for 3 minutes or until slightly browned and cooked rare. Remove from the pan and allow to rest for 5 minutes. Cut into 2cm cubes.

6. Remove the duck legs from the oven, retaining the fat. Allow to cool slightly, then strip the meat and skin off the bone. Chop into fine shreds.

7. To cook the Sun Rice Medium Grain rice for the croquettes, place the Sun Rice Medium Grain rice, water, orange juice and ginger in a saucepan and bring to the boil. Cover and cook on low for 15 minutes. Turn off the heat and allow to sit for 15 minutes without removing the lid. Once cooked, combine the Sun Rice Medium Grain rice with the duck leg meat, beaten egg, flour and chilli and season with salt and pepper. Mould the mixture into croquettes. Heat a frying pan with the retained duck fat and cook the croquettes for 5 minutes on each side, or until golden. Drain on paper towels and season with salt.

8. To make the mushroom parcels, place a frying pan over medium high heat and add the butter. Sauté the mushrooms until golden and season with salt and pepper. Remove from the pan. Return the pan to the heat and add the soy sauce. Once bubbling, add the steamed silverbeet and cook until soft. Remove the silverbeet from the pan and lay flat on a chopping board. Place the mushrooms in the centre, reserving a few pieces for garnish, and roll up to form three parcels.

9. To make the mashed peas, place the peas in a small saucepan and add a minimum amount of water to cook the peas. Place over high heat and simmer until just cooked and still a vibrant green colour. Add the cream and lightly mash with a stick blender. Season to taste with salt and pepper.

10. To serve, place the croquettes at one end of a rectangular serving plate. Place a spoonful of mashed peas next to the croquettes. Place the mushroom parcels in the centre of the plate and top with a few of the sautéed mushrooms. At the other end of the plate, arrange the duck bites alternately with the mango pieces. Spoon over the sauce and sprinkle over the chilli. Top with parsley leaves.

This recipe is untested in the MasterChef NZ kitchen

 




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