All Recipes

7am Two Days After The Rain

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Crispy Beetroot leaves, place beetroot leaves on a lined baking tray and sprinkle with salt. Place in the oven and cook until crispy, about 7 minutes. Remove from oven and set aside until serving.
  • For the Roasted Beetroot Wedges, wrap the beetroot in foil and roast in the oven until tender, about 50-55 minutes.
  • Remove from oven, peel the beetroot and slice into 8 wedges. Set aside, keeping warm, until serving.
  • For the Duck and Mushroom Sauce, place duck wings and bones in a large, wide saucepan and cook over medium high heat until browned.
  • Add the shallots, onion, carrots, celery, mushrooms, thyme and cook until vegetables begin to soften. Add Madeira to deglaze the pan and simmer until syrupy. Add 750ml water, return liquid to a boil then reduce heat and simmer until liquid has reduced by half, about 15 minutes. Remove from heat and strain through a fine sieve into a bowl. Reserve half this stock for cooking the chestnuts.
  • Place remaining half of the stock in a small saucepan, set over low medium heat and bring to a simmer. Continue to simmer until reduced by half. Add sherry vinegar, butter and salt. Reduce again by one quarter to approximately 180ml then remove from heat and set aside, keeping warm, until serving.
  • For the Chestnut Puree, score the chestnuts in one line around the chestnut and place in the microwave. Cook on high for 45-60 seconds then remove skins.
  • Place grapeseed oil and shallot in a small saucepan and cook over low heat until softened, about 5 minutes. Add peeled chestnuts and cook until chestnuts start to brown, about 5 minutes. Add the reserved stock and 190ml water and cover the chestnuts with a round of baking paper. Cook chestnuts until soft, about 25 minutes. Remove from heat.
  • Using a slotted spoon, transfer chestnuts to a food processor and process with the salt, adding a little of the reserved cooking liquid until a smooth puree is achieved. Pass puree through a fine sieve and set aside, keeping warm, until serving.
  • For the Roasted Beetroot Slices, place beetroot on a baking tray and sprinkle with thyme and salt. Place in oven to roast until tender, about 20 minutes. Remove from oven and set aside, keeping warm, until serving.
  • For the Pan Roasted Duck Breast, lightly score the skin of each duck breast and sprinkle with salt. Place in a large, cold frypan, skin side down, and set over medium heat. Cook until fat has rendered from the skin, about 12-15 minutes. Remove from heat and strain the fat from the pan. Reserve 1 tablespoon of fat for the Fresh Pine Mushrooms and the remainder for combining with the pan juices.
  • Place the duck in oven and cook until the internal temperature reaches 57C, about 5-7 minutes. Remove from the oven and set duck breasts aside to rest, keeping warm, until serving.
  • Return reserved fat to the pan and whisk into the pan juices until combined. Set aside, keeping warm, until serving.
  • For the Grilled Pine Mushrooms, place grapeseed oil, butter and thyme in a griddle pan and place over high heat. Once pan is hot, add the pine mushrooms and cook, turning regularly, until golden and tender, about 5-7 minutes. Remove from heat and season with salt. Set aside, keeping warm, until serving. Return pan to the heat.
  • For the Crispy Kale and Enoki Mushrooms, place kale and enoki mushrooms in the hot griddle pan and cook until crispy, turning regularly, about 5 minutes. Remove from heat and set aside, until serving.
  • For the Fresh Pine Mushrooms, brush mushrooms with reserved fat and set aside until serving.
  • To serve, place a spoonful of Chestnut Puree into the middle of each serving bowl. Slice the Pan Roasted Duck Breasts and add to the bowl. Add Roasted Beetroot Wedges, Roasted Beetroot Slices, Grilled Pine Mushrooms and Fresh Pine Mushrooms. Scatter with Crispy Enoki Mushrooms, crushed Crispy Beetroot Leaves and Crispy Kale. Drizzle with Duck and Mushroom Sauce and pan juices.

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