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Duck with Wild Rice, Turnip Greens and Toasted Peanuts
- Steps
- Ingredients
Ingredients
Pan-fried Duck Breast
Crispy Duck Fat, Shallots, Peanuts and Wild Rice
Wild Rice with Duck and Figs
Duck and Lemon Myrtle Sauce
Braised Turnips
Sautéed Turnip Greens
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Steps
- To prepare the duck, remove wings and set aside. Remove breast fillets, trim off excess fat and cut in half length ways. Reserve trimmings. Remove the Marylands, remove the skin and set aside. Remove the meat from the Marylands and set aside. Reserve all skin and fat trimmings.
- For the Pan-Fried Duck Breast, place the trimmed duck portions, sauce, pepper and salt into a medium bowl and mix well. Set aside in the fridge to marinate for 60 minutes.
- When ready to serve, pat the skin of the duck portions dry with paper towel and then place into a cold fry pan, skin side down with grapeseed oil. Place a large saucepan on top of the duck pieces while the pan heats up and the skin begins to cook, approximately 40-50 seconds. Remove the saucepan and continue to cook for 6-7 minutes. Turn the duck and cook for 1 minute. Remove from the pan and allow to rest before serving.
- For the Crispy Duck Fat, add the duck fat pieces to a cold pan and place over medium heat. Allow to render until the fat is deeply browned and crispy. Remove the crispy fat and drain on paper towel. Reserve.
- Decant half the rendered duck fat from the pan into a small bowl and set aside for later use. Return the remaining duck fat to a medium heat.
- Add the shallots to the pan and fry for 3-4 minutes, until golden brown, stirring frequently. Remove the crispy shallots from the fat and drain on paper towel. Reserve.
- Decant the remaining duck fat from the pan into the small bowl with the reserved fat. Set aside for later use.
- Place the pan back on medium heat and add the crushed peanuts. Fry for 2-3 minutes, until golden, stirring frequently to avoid burning. Remove the peanuts from heat and set aside for later use.
- Place grapeseed oil into a small saucepan to a depth of at least 1-2cm and heat to 180C. Add the wild rice, stirring quickly once added. Once the rice puffs, approximately 5 seconds, remove the rice from the oil and drain on paper towel.
- In a clean, dry bowl, mix together the crispy duck fat, shallots, peanuts, wild rice and salt. Toss to combine well and set aside.
- For the Wild Rice, Duck and Figs, place the wild rice, water and one teaspoon salt into a saucepan on medium heat. Bring to the boil, cover and reduce heat to low. Simmer for 50-60 minutes or until the rice is tender and fully cooked through. Remove from the heat and drain.
- Finely dice the meat from the Marylands. Place a frying pan on medium-high heat. Add 2 tsp duck fat, shallot and duck meat to the pan and sauté until duck is brown. Add the drained rice and stir fry for 1 minute.
- Add the turnip stems and pepper and stir fry for a further 1 minute then remove from heat.
- Allow to cool for 5 minutes then fold through the fig. Set aside.
- Place a small frying pan on medium high heat. Add the remaining 2 teaspoons duck fat and turnip leaves. Sauté until lightly browned, approximately 2 minutes.
- Add the Worcestershire sauce and cook until leaves are caramelised and tender, about 3-4 minutes.
- Add the salt, stir and remove from heat. Set aside.
- For the Duck and Lemon Myrtle Sauce, heat the oil in a saucepan on medium high heat. Add the chopped bones, wings and shallots to the saucepan. Sauté for 3-4 minutes until well browned.
- Add the Worcestershire sauce, leaves, water, lemon myrtle leaves and powder, salt and pepper. Reduce the heat to medium low and simmer until liquid has reduced by half, about 15 minutes.
- Strain the sauce into a clean saucepan and return to heat. Whisk in the butter, a piece at a time until fully incorporated. Remove from heat and set aside. Reheat gently to serve.
- For the Braised Turnips, place a small frying pan on medium high heat. Add duck fat and turnips and sauté until golden, about 2 minutes. Add the Worcestershire sauce and sauté for 3-4 minutes or until well caramelised. Remove from the heat and season to taste.
- For the Sautéed Turnip Greens, heat the duck fat on medium-high heat in a small frying pan. Once hot, add the turnip greens and sauté for 60-90 seconds, until tender, then season with salt and stir well. Remove from heat.
- To serve, place some Sautéed Turnip Greens onto each plate and top with a portion of duck breast. Add rice to each plate and garnish with the crispy mixture. Add the Braised Turnips and finish with the Duck and lemon Myrtle Sauce.