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-Mediterranean Market Duck Breast Blog Post
The Mediterranean Market Queesntown posted on their blog about Matakauri Lodge, Lake Wakatipu and their duck breast recipe. Take a look!
Olive Oil Poached Beetroot
Ingredients:
200gm Baby Golden Beetroot
200gm Baby Purple Beetroot
200gm Baby Chiogga Beetroot
Salt
Thyme Sprigs
Pomace Olive Oil
Method:
• Lightly scrub and trim stalks from baby beetroot.
• Place each variety of beetroot, a tsp salt, and 3 sprigs of thyme in 3 small saucepans to prevent the purple beetroot staining the others.
• Cover with the pomace olive oil and simmer on a low heat until beetroot are tender.
• Remove from the heat and allow the beetroot to cool in the oil.
• Once beetroot are cooled, scrub lightly with a clean tea towel to remove skins.
• Cut into halves.
Butternut Squash Puree
Ingredients:
500gm Butternut Squash
2tbsp butter
Salt
White pepper
Method:
• Sweat the Squash in a covered sauce pan with the butter until cooked, season lightly with salt and pepper.
• Puree until silky smooth in a bar blender, pass through a fine mesh sieve.
Pickled Walnut Dressing
Ingredients:
100gm Castor Sugar
100gm White Balsamic Vinegar
200gm Walnut Halves
1 sprig thyme
1zest of 1 lemon
Method:
• Bring vinegar, sugar, lemon and thyme to a boil.
• Pour boiling pickling liquid over walnuts and allow to cool.
Goats Curd Mousse
Ingredients:
200gm Meadow Croft goats curd
1 Lemon zest and juice
2tbsp Cream
Salt
Method:
• Mix all ingredients together and check seasoning.
Pickled Beetroot Slices
Thinly Sliced Golden and Chiogga Baby Beets
Ingredients:
100ml white balsamic Vinegar
100gm Castor Sugar
Method:
• Bring vinegar and sugar to a simmer. Whisk to dissolve sugar.
• Pour pickling liquid over sliced beets and allow to cool.
To Serve
2 Trimmed and scored Canter Valley Duck Breasts
Pickled Beetroot Slices
Olive Oil Poached Baby Beets
Goats Curd Mousse
Butternut Squash Puree
Water Cress Sprigs
Pickled Walnuts
Pre heat oven to 180c
• Place the duck breast in a large oven proof frying pan over a low heat skin side down. Keep pouring off rendered duck fat until skin is very crispy, turn the breasts over and place pan in oven for 1 1/2 minutes. Allow the duck too rest in a warm place for 5 minutes.
• Carve the duck breast into cubes.
• Reheat poached beetroot in the oven.
• Reheat butter nut squash puree in a small saucepan.
• Place a line of butternut squash puree down the middle of a plate, artfully arrange the other ingredients around the puree.
• Place a quenelle of goats curd mousse in the top left hand corner of plate.
• Garnish with water cress and lightly sprinkle with flakey sea salt.
• Lightly drizzle the plate with the walnut pickling liquid.
http://blog.mediterranean.co.nz/1/post/2014/02/chef-jonathan-rogers-matakauri-lodge.html
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Olive Oil Poached Beetroot
Ingredients:
200gm Baby Golden Beetroot
200gm Baby Purple Beetroot
200gm Baby Chiogga Beetroot
Salt
Thyme Sprigs
Pomace Olive Oil
Method:
• Lightly scrub and trim stalks from baby beetroot.
• Place each variety of beetroot, a tsp salt, and 3 sprigs of thyme in 3 small saucepans to prevent the purple beetroot staining the others.
• Cover with the pomace olive oil and simmer on a low heat until beetroot are tender.
• Remove from the heat and allow the beetroot to cool in the oil.
• Once beetroot are cooled, scrub lightly with a clean tea towel to remove skins.
• Cut into halves.
Butternut Squash Puree
Ingredients:
500gm Butternut Squash
2tbsp butter
Salt
White pepper
Method:
• Sweat the Squash in a covered sauce pan with the butter until cooked, season lightly with salt and pepper.
• Puree until silky smooth in a bar blender, pass through a fine mesh sieve.
Pickled Walnut Dressing
Ingredients:
100gm Castor Sugar
100gm White Balsamic Vinegar
200gm Walnut Halves
1 sprig thyme
1zest of 1 lemon
Method:
• Bring vinegar, sugar, lemon and thyme to a boil.
• Pour boiling pickling liquid over walnuts and allow to cool.
Goats Curd Mousse
Ingredients:
200gm Meadow Croft goats curd
1 Lemon zest and juice
2tbsp Cream
Salt
Method:
• Mix all ingredients together and check seasoning.
Pickled Beetroot Slices
Thinly Sliced Golden and Chiogga Baby Beets
Ingredients:
100ml white balsamic Vinegar
100gm Castor Sugar
Method:
• Bring vinegar and sugar to a simmer. Whisk to dissolve sugar.
• Pour pickling liquid over sliced beets and allow to cool.
To Serve
2 Trimmed and scored Canter Valley Duck Breasts
Pickled Beetroot Slices
Olive Oil Poached Baby Beets
Goats Curd Mousse
Butternut Squash Puree
Water Cress Sprigs
Pickled Walnuts
Pre heat oven to 180c
• Place the duck breast in a large oven proof frying pan over a low heat skin side down. Keep pouring off rendered duck fat until skin is very crispy, turn the breasts over and place pan in oven for 1 1/2 minutes. Allow the duck too rest in a warm place for 5 minutes.
• Carve the duck breast into cubes.
• Reheat poached beetroot in the oven.
• Reheat butter nut squash puree in a small saucepan.
• Place a line of butternut squash puree down the middle of a plate, artfully arrange the other ingredients around the puree.
• Place a quenelle of goats curd mousse in the top left hand corner of plate.
• Garnish with water cress and lightly sprinkle with flakey sea salt.
• Lightly drizzle the plate with the walnut pickling liquid.