Thursday, January 14, 2010

Five Spice Duck with Sweet Potato Puree and Cherry & Shiraz Jus

I think my favorite meat is duck. My favorite food is definitely Peking Duck. And whenever i see it on the menu, i'll order the duck. This is the first time i've ever cooked it! I was very happy to find the skin quite crispy, though i would have liked the fat to render a little more. I suppose that it would be difficult to render too much fat from this method of cooking though; more time would be needed.

I was surprised when i cut open my sweet potato to find a purply white colour on the inside! Most sweet potatoes i buy are the orange variety; i learnt my lesson! The grey colour of my mash is perhaps not so appealing as i was looking for.

Ingredients (Serves 2)
Five Spice Duck
  • 2 duck breast fillets, skin on
  • 1 tsp salt
  • 1 tsp five spice powder
  • 2 tbps Olive oil

Sweet Potato Puree
  • 1 large sweet potato
  • Salt
  • 1/2 cup milk
  • 1 tbsp butter

Cherry & Shiraz Jus
  • 200ml Shiraz
  • Handful of canned cherries, with 2 tbsp of syrup
  • 1 tbsp white flour
  • 1 tbsp butter
  • 1/2 cup beef stock

Sweet Potato Puree
Wash the potatoes and chop into large chunks

Place potatoes into a pot and cover in water and add salt.
Bring water to the boil and then reduce to a simmer and cook until a skewer enters easily into the potato.
Pass the potatoes through a five sieve into another pot, discarding the skins

Place the sieved potatoes over low heat and add butter and milk, and season with salt.
Cook the potatoes over low heat until thickened to desired consistency.

Five Spice Duck
Preheat your oven to 170 degrees.
Combine the salt and five spice powder in a small bowl
Lightly score the skin of the duck and rub the spice mixture into the skin.

Heat olive oil in a saucepan over low-moderate heat.
Place the duck fillets into the pan skin side down and fry for 5 minutes.

Transfer the duck to a baking tray and place in oven, skin side up for 10 minutes or until cooked.

Rest the duck for 10 minutes and then slice for serving.

Cherry & Shiraz Jus
Place cherries and wine in a pot and simmer over low heat until reduced by half.
Strain the liquid and set aside.

Brown the flour by cooking over medium heat in a low pan until the flour turns brown. Set aside.
Add the butter to a frying pan and melt over medium heat.
Add the flour and stir until smooth and combined.
Add the beef stock and cook for 1-2 minutes.

Add the shiraz mixture and stir through. Pour into a bowl, ready to serve.

To serve place a scoop of the potato puree onto a plate. Top with the sliced duck and spoon over the jus.

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