Horopito and Five Spiced Duck Breast with Fennel and Rocket Salad
Horopito and Five Spiced Duck Breast with Fennel and
Recipe by Chanel Liquori
Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
3 black plums, halved, stones removed
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 duck breasts
½ tsp ground cloves
½ tsp fennel seeds
½ tsp ground cinnamon
½ tsp star anise
½ tsp horopito pepper
1 Tutaekuri Maori potato, finely sliced
1 Moemoe Maori potato, finely sliced
200ml canola oil
Salt and horopito, to season
1 handful rocket
1 handful baby spinach
¼ cup sango sprouts
1 plum, stone removed, finely sliced
½ shallot, peeled, finely diced
1 tsp rice wine vinegar
2 tsp mirin
1 tbsp coriander, finely chopped
1 tsp thyme leaves, finely chopped
¼ red chilli, deseeded, finely chopped
Juice of ½ lime
1. To make the plum sauce, place the plums, balsamic vinegar and brown sugar in a saucepan and place over medium low heat. Bring to a simmer and reduce to a sauce- like consistency. Pass through a fine sieve and set aside.
2. To prepare the rub for the duck, place a small frying pan over medium heat and toast the spices, one at a time until fragrant. Transfer to a mortar and pestle as each is toasted and grind together to a powder.
3. Score the fat of the duck breasts; rub with sea salt and then the spice mixture.
4. Place a dry frying pan over medium heat and place the duck breasts, skin side down, for 8 minutes to render the fat. Turn the breasts over and cook on the flesh side for 4 minutes. Remove from the heat, place on a plate, cover in tin foil and allow to rest for 10 minutes. Retain the juices which run out of the duck.
5. To make the potato crisps, place the canola oil in a saucepan and heat to 180°C. Pat the potato slices dry, then fry in the oil in small batches until crisp. Remove from the oil and allow to drain on paper towels. Season to taste with salt and horopito.
6. To make the salad dressing, combine the shallot and rice wine vinegar in a small bowl and allow to sit for 5 minutes. Mix in the mirin and set aside.
7. Place the rocket, spinach, sango sprouts and sliced plum in a mixing bowl and combine. Pour the dressing over band combine. Mix the coriander, thyme, chilli and lime juice with the retained juices form the duck and stir through the salad. Season to taste.
8. To serve, place the potato crisps in a shot glass or small bowl in one corner of a rectangular plate. Place a smear of the plum sauce just off centre of the dish. Slice the duck into 8 slices and fan out, next to the plum smear. Place a handful of the salad in the corner opposite the potato crisps.
This recipe is untested in the MasterChef NZ kitchen