Duck breast with summer berries, celeriac and basil
( SERVES 4 )
This dish is great as an entree to really 'wow' your guests.
Duck and dehydrated kale
Basil oil and celeriac puree
|100 g||Basil leaves|
|100 ml||Grapeseed oil|
|500 g||Celeriac, peeled and diced into even cubes|
Red wine syrup and berries
- First dehydrate kale. Preheat oven to 80C. Remove the stalks of the kale and mix with soy sauce. Spread in a single layer over a flat tray lined with baking paper and dehydrate for about an hour or until crisp.
- Trim duck of any excess fat and sinew and score the skin. Season skin with salt. Cook in a water bath at 60C for 33 minutes or in a cast iron pan, skin side down, on a medium heat until all the fat has been rendered. Once the skin is very crisp, flip the duck and rest in a warm place in the pan for about 10 minutes and then on a wire rack for another 20 minutes. Ideally, the duck should be cooked just a few minutes before you want to serve.
- To make the basil oil, blanch basil leaves in boiling water for about 30 seconds. Refresh in ice water. Once the basil is cold, wrap the leaves in a tea towel and squeeze to remove all excess moisture. Chop the basil roughly and blend with the oil until completely amalgamated. Pass the basil oil through a Chux or muslin cloth. Discard solids. Set oil aside.
- To make puree, combine celeriac, milk and cream in a stainless steel saucepan and cook over medium heat, stirring occasionally until the celeriac is cooked. Remove celeriac and transfer to a blender. Blend to a fine puree, slowly adding as much of the milk and cream to achieve the right consistency. Season to taste. Set aside.
- Meanwhile make the red wine syrup. Combine cinnamon, star anise, brown sugar and orange rind in a saucepan and reduce to a syrup. This will take about 20-25 minutes on a medium heat. Remove quill, star anise and rind.
- Slice the strawberries, remove the green tip from the raspberries and reserve in a bowl with the cherries.
- When ready to serve, crisp the duck in a preheated oven at 250C, skin side down, for about 3-4 minutes. The duck should have a slightly firm touch.
- Spoon the warm celeriac puree around the plate, slice each duck breast into a few slices and season. Arrange the duck close to the puree.
- Toss the berries and cherries with the basil oil and place around the duck, followed by the kale and a little red wine syrup. Crush a few of the freeze dried raspberries on each plate and serve.