Saute scampi and duck
Saute scampi and duck
Smoked duck
2 duck breasts trimmed
1 tsp vanilla paste
100g salt
100g soft brown sugar
1/2 cup manuka dust
1/2 cup mixed tea leaves
1 Mix salt, sugar and vanilla paste and rub all over duck
breasts and place on a tray. Wrap and leave in chiller for
half hour to "cure". Wash off the cure gently so to leave the
smallest amount behind. Pat breasts dry and seal fat side
down in a hot pan. Get the fat fairly crispy.
2 Line a pan with tinfoil and tip in manuka dust and teas.
Place a rack over this and lay down duck breasts fat side up. Wrap
pan in tin foil and smoke over a low heat for around ten minutes or
until the ducks are around medium rare.
3 Remove from heat and rest. Chill.
Beetroot
8 baby beetroots (some spares)
3 cloves
2 cardamom pods
1 star aniseed
1/2 cinnamon quill
6 black pepper corns
1 teaspoon coriander seeds
1 Top and tail the baby beetroots (do not peel). Place
beets in a pan with the spices and 100ml water.
2 Cover in tin foil and bake at 350f (our ovens are from America)
and bake for around 1.5 hours. Check after one hour
though. They are cooked when the skin begins to peel
off. Remove from the pan and leave to cool. The skins
should pop off easily.
Orange and almond foam
200g sliced almonds
350ml water
1 orange, zest and juiced
100ml Anchor Milk
1 tablespoon Mainland Butter
Salt to season
1 Lightly toast almonds in a frying pan. Do not colour too
much.
2 Blend toasted almonds in the bar blender with the water to make a
milk. Pass through a strainer and pour the Anchor Milk into a
pan.
3 Add the orange juice, zest and milk. Heat gently but do not
boil. Remove from heat and leave to infuse for ten minutes.
Pass again and keep warm.
Scampi
8 scampi tails shell removed
To finish
Sauté scampi tails in a little oil and butter. Warm duck breasts and slice into 8 slices. Cut beetroots in half and warm in a pan. Foam almond and orange with Bamix. Plate.
