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Slow Cooked Duck


MasterChef New Zealand on TV ONE and TVNZ Ondemand

Slow Cooked Duck on Rice with Crispy Dusck Skin and Ginger Steamed Silverbeet
Recipe by Ella Krauts

Wine match - Martinborough Te Tera Pinot Noir

Preparation Time: 30 Minutes
Cooking Time: 40 Minutes
Serves 2

Slow Cooked Duck

1 duck breast, skin reserved

2 duck legs

250ml orange juice

250ml water

1 tsp honey

1 tsp five spice

2 tbsp soy sauce

2 tsp ginger, finely grated

2 tsp red chilli, deseeded, chopped

Canola oil

Salt and freshly ground black pepper

Crisp Shallots

2 shallots, finely sliced across into rings

Canola oil for deep frying

Salt

Ginger Silverbeet

1 garlic clove, finely sliced

1 tsp ginger, finely grated

1 cup silverbeet, washed, sliced

2 tsp soy sauce

 

2 cups steamed Sun Rice Medium Grain white rice, to serve

 

1. Heat oven to 180°C.

2. To make the slow-cooked duck, place a pressure cooker over medium high heat and pan fry the duck breast and legs in a little canola oil until browned. Place the orange juice, water, honey, five spice, soy, ginger and chilli in the pressure cooker, place the lid on and set to 2. Once the pressure has started to vent, turn the heat down to medium low. Cook for a further 30 minutes

3. To make the crispy duck skin, pat the skin dry and rub with salt. stretch the duck skin out on a non-stick baking tray. Cover with another flat tray and weigh down with an oven-proof weight. Place the skin in the oven and cook until crisp, checking regularly; 20-30 minutes. Place a larger tray underneath the duck as the fat will run out from the trays and leak into the bottom of the oven. Once cooked and golden, cut the duck skin into neat strips while still warm. Set aside to cool.

4. To make the crisp shallots, heat the canola oil to 165°C and fry the shallots until golden brown. Season with salt and allow to drain on paper towels.

5. Once the duck is cooked, remove the meat from the sauce and place the sauce over medium heat with the lid off to reduce. Remove the skin from the duck legs and pull the meat into fibres, discarding any bones or gristle. Once the sauce has reduced, add the meat back into the pan. Season to taste with salt and pepper.

6. Place a medium frying pan over medium heat, add a little canola oil and gently sauté the garlic and ginger. Place the silverbeet in a steamer and steam until tender; about 5 minutes. Place the silverbeet in the frying pan with the ginger and garlic and season to taste with soy.

7. To serve, grease a cup or ramekin with oil and pack with steamed Sun Rice Medium Grain rice. Turn out onto a serving dish. Top the Sun Rice Medium Grain rice with a large quenelle of pulled duck meat. Place a stack of silverbeet next to the Sun Rice Medium Grain rice and top with the crisp shallots. Place a piece of the crisp duck skin on top of the duck meat.  

This recipe is untested in the MasterChef NZ kitchen

 




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