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MasterChef New Zealand

TV ONE

Episode 6 - Roasted Duck Breast


MasterChef New Zealand on TV ONE and TVNZ Ondemand

ROASTED DUCK BREAST W STRAWBERRY & PINOT REDUCTION

(100 portions)

INGREDIENTS

Duck stock

5kg Duck bones

5lt ⅓ reduction beef stock

5lt water

3kg white onion

1x Celery

2x Leek

2kg Carrots

7 Cloves garlic

6x Bay leaves

12 Peppercorns

30gm Thyme

2 x Star anise

Duck sauce

3kg Red onion – sliced

2 Bottles Pinot noir

4 Chips strawberries

250ml Strawberry boiron

Duck breasts

100pc Duck breast

Garnish

400pc Asparagus / 200pc Broccolini

200 Strawberries

200 Vine ripened baby tomatoes

200 Flowers

Micro Basil

600 Agria potato cubes

Extra virgin olive oil

DUCK SAUCE

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.

DUCK BREASTS

Trim Duck breasts and score skins lightly.

Render down duck trim in a pot with 500ml water until clear.

GARNISH

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.

TO SERVE

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.




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