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MasterClass - Roasted Duck Breast, Massaman Pudding, Coconut Rocks, Tatsoi and Freeze Dried Lychee

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Roasted Duck Breast, Massaman Pudding, Coconut Rocks, Tatsoi and Freeze Dried Lychee

Recipe by Nick Honeyman

Dry Spice Mix
40g coriander seeds
20g cumin seeds
4 whole cloves
4 cardamon pods
4g nutmeg
1 bay leaf
1/2 piece cassia bark

Massaman Pudding
50ml Lupi olive oil
1 small, onion, brunoised
3 cloves garlic, crushed
2 large red chillies, deseeded
5cm piece galangal
2 stalks lemongrass, finely sliced
20g salt
30g dry spice mix
1L Anchor cream
150g jus
40g fish sauce
150g ABC kecap manis
75g palm sugar
20g Texturas agar

Coconut Rocks
20g coconut milk powder
1 vacuum pac bag

Duck Breast
5g sea salt
5g spice mix
20ml Lupi olive oil

4 Freeze dried lychees
50g baby tatsoi
30g micro herbs

1. Preheat oven to 180C.

2. To make the spice mix, place all of the ingredients in an ovenproof pan and roast for 5 minutes. Grind to a fine powder in a mortar and pestle and pass through a fine sieve. 

3. Reset oven to 200C.

4. Place a heavy based saucepan over medium heat and add the vegetable Lupi olive oil. Place all of the vegetables and the spice mix into the saucepan and sauté until caramelised. Add the Anchor cream and jus and bring to the boil. Allow to simmer for 5 minutes, then add the salt, fish sauce and kecap manis and stir to combine. Finally whisk in the agar and bring to the boil. Transfer to a blender and blend on high until finely pureed. Pass the mix immediately through a fine sieve into a container. Allow to set in the refrigerator.

5. Once the custard has set, place the mix back into the blender and blitz until smooth. Transfer to a small saucepan and gently heat to 70C. Transfer to a squeezy bottle and keep in a warm until ready to use.

6. To make the coconut rocks, place the coconut powder in a vacuum bag and seal on the highest vacuum setting. Leave sealed until ready to use.

7. To prepare the duck, trim any excess fat off the duck breast and score the skin in a criss-cross pattern at 2mm intervals. Season the duck with sea salt and spice mix and place skin side down in a cold frying pan. Place the frying pan over medium heat and start to render the fat. As the fat starts to render, remove any excess fat from the pan. Once the skin has a rich golden colour, seal the meat on the flesh side for 1 minute. Turn the duck back to the skin side and place in the oven for 4 minutes. Remove from the oven and allow the breast to rest for at least 6 minutes.

8. To serve, start by warming a serving dish. Slice the duck breast in half lengthways and then into 3 pieces crossways; leaving you with 6 cubes of duck. Arrange the duck unevenly on the plate and put 6 large dollops of the massaman custard in between. Season the tatsoi with sea salt and paint with Lupi olive oil. Arrange the lychee, micro herbs and tatsoi sporadically, building up the dish. Finish by opening the coconut rocks and breaking into 2cm pieces and gently placing them around the dish.