valentine's day recipe:

roasted duck with black currants, lime & grilled pear

ingredients

pears 2 pc
sugar sq
melted butter sq

duck breasts 2 pc
duck liver 2 pc
crème de cassis 50 ml
streaky bacon slices 4 pc
lime 2 pc
chicken / duck stock 300 ml
black currants 100 gm

production roasted pears

1. Cut the pear in half, place the cut sides on the chopping board and cut in half again; cut each of these quarters into half again if using a large pear
2. Sprinkle with sugar and allow to sit for 30 minutes, this should remove some of the moisture (keep this for the sauce)
3. Place on a tray, brush with melted butter and sprinkle with more sugar, cook under the grilled until lightly caramelised and golden brown

production duck and sauce

1. Zest and juice the limes
2. Slice open a pocket in each breast and fill with the liver, sprinkle in the lime zest and a little of the crème de cassis
3. Pour the juice onto the breasts and rub in well with salt and pepper, allow to sit for 30 minutes
4. Wrap each breast with two slices of the bacon
5. Pre-heat a char grill pan, add a little oil, place in the breasts and roast in the oven at 170ºC for 25 minutes, turning every 5 minutes
6. When cooked, remove the breasts and allow to rest in a warm place until required
7. Pour off any fat from the pan and heat through, add a little of the stock to remove any roasting sediment from the bottom, add the remaining stock, the pear juices and reduce by half
8. Add the blackcurrants, the remaining cassis and bring to a boil, simmer for five minutes
9. Thicken with a little arrowroot mixed with water
10. Slice the breasts on an angle, arrange on a plate with the pears, pour sauce on and around it

chef notes:

 

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