Episode 6 - Roasted Duck Breast
ROASTED DUCK BREAST W STRAWBERRY & PINOT REDUCTION
5kg Duck bones
5lt ⅓ reduction beef stock
3kg white onion
7 Cloves garlic
6x Bay leaves
2 x Star anise
3kg Red onion – sliced
2 Bottles Pinot noir
4 Chips strawberries
250ml Strawberry boiron
100pc Duck breast
400pc Asparagus / 200pc Broccolini
200 Vine ripened baby tomatoes
600 Agria potato cubes
Extra virgin olive oil
Brown duck bones in 220 ̊ oven for 30 minutes. In the meantime, peel and wash all stock vegetables and chop roughly.
Sauté onions, carrots, leek and celery until lightly coloured.
Add duck bones and cover w remaining stock ingredients.
Cook for 3-4 hours and pass.
Reduce red wine to around half of volume
Sauté red onions slowly until very tender.
Add stock to onions with wine and strawberry fruit & boiron.
Reduce until thick, then pass.
Trim Duck breasts and score skins lightly.
Render down duck trim in a pot with 500ml water until clear.
Peel potatoes and dice into 20mm cubes, keep in water until needed
Drain potatoes and colour lightly in a deep fryer.
Place browned potatoes in a tray and season w salt, then cover w rendered duck fat. Cook at 120 ̊ for 30mins until tender. Remove from oven and set aside for service.
Peel asparagus and set up a blanching pot for service.
Cut strawberries and tomatoes into quarters.
Season duck breasts well w sea salt and place skin side down on the flat plate.
Cook ¾s through, then turn and cook to med-rare. Remove from the plate and rest for 2 minutes.
Carve and dry excess juices.
Place 6 potatoes per portion on a metal tray and heat in oven.
Cook 4x asparagus per serve.
Warm 8pc strawberries & 8pc tomato lightly w olive oil, salt & cracked pepper.
Place the asparagus in the centre of plate, arrange potatoes and strawberry tomato on either side. drizzle w strawberry glaze, place duck, and garnish w flowers & micro basil.