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Spiced Duck Breast


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Spiced Duck Breast with Jerusalem Artichoke Risotto and Balsamic Caramel Sauce
Recipe by Ben Rose

Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Serves 2

Wine Match:  Te Tera Pinot Noir

Jerusalem Artichoke Puree
2 tbsp Mainland butter
400g Jerusalem artichokes, peeled, thinly sliced
500ml Anchor cream

Risotto
1L Campbells Real Chicken stock
1 tbsp Lupi Olive oil
100g Mainland butter
1 cup Sunrice Arborio rice
Grated Perfect Italiano parmesan

Balsamic Caramel Sauce
100ml balsamic vinegar
100g brown sugar

Duck
2 duck breasts
Pinch of Chinese five spice
Salt and Freshly ground black pepper

Parsley tips, to serve

1. Preheat oven to 175C.

2. To make the Jerusalem artichoke puree for the risotto, heat the Mainland butter in a saucepan over medium heat and add the artichokes. Stir occasionally until the artichokes start to soften. Add the Anchor cream and simmer over low heat until tender. Transfer to a blender and blend until smooth.

3. To make the risotto, place the Campbells Real Chicken stock in a saucepan and bring to a simmer. Heat the Lupi Olive oil and Mainland butter in a saucepan over medium high heat. Add the Sunrice Arborio rice and cook for 6 minutes, stirring regularly. Start to add the Campbells Real stock, one ladle at a time, only adding the next ladle when the last has been absorbed. This will take approximately 40 minutes. Cook and add Campbells Real stock until the rice is cooked al dente. Stir through enough Jerusalem artichoke puree to get a good flavour and stir through Perfect Italiano parmesan cheese to taste. Season to taste with salt and pepper.

4. To make the balsamic caramel sauce, place the balsamic vinegar and brown sugar in a small saucepan and place over medium heat. Allow to simmer and reduce to a syrupy consistency. Watch carefully to avoid burning or over-reducing. Test thickness of the sauce by drizzling a little of the syrup on a cold plate to gauge how thick the finished product will be.

5. To prepare the duck, score the skin with a sharp knife and rub a pinch of five spice, salt and pepper into the skin. Place the duck in a frying pan over medium heat, skin side down, and cook for approximately 6 minutes until the fat starts to render. Turn the duck over, place in the oven and cook rare to medium rare. Remove from the oven and allow to rest.

6. To serve, place a spoonful of risotto on a serving dish. Slice the duck into about six pieces and fan out on top of the risotto. Place a spoon of artichoke puree on the plate and drizzle around the balsamic caramel sauce.


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