soya sauce Archives

Asian recipes

Calamari, banana blossom and seaweed stirfry

15 minutes

Duck recipes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

30 minutes

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

4 smoked organic duck breasts, skin-side scored
For the blueberry-Verjuice sauce
1/3 cup verjuice
1 cup duck, veal or chicken stock
sea salt, to taste
freshly grated white pepper, to taste

For the sweet-potato rosti

300 g sweet potato, peeled, grated and drained of excess liquid
3 cm fresh ginger, peeled and grated
sea salt, to taste
freshly ground white pepper, to taste
2 T olive oil
2 T butter

For the carrots

12 young organic carrots, rinsed but not peeled
2 T olive oil
sea salt, to taste

For the chard and sugar snap peas

2 T olive oil
300 g chard, cleaned and destemmed
170 g sugar snap peas
1 T butter
sea salt, to taste

Method

To make the blueberry-Verjuice sauce: Place 175ml (½ cup) blueberries and the Verjuice in a saucepan over medium heat. Cook until the liquid has reduced and the blueberries begin to pop, about 5 to 10 minutes.
Add the stock, reduce the heat to a simmer and continue cooking until reduced by half, about 15 to 20 minutes. Remove from the heat, strain, season and set aside.

To make the sweet-potato rosti: Heat a nonstick pan over medium-high heat. Combine the grated sweet potato and ginger, and season to taste. Add the olive oil to the pan. Form the sweet potato mixture into four patties and transfer to the pan. After 3 to 4 minutes check to see if the rostis are browned and, if so, flip them. Dot the butter in small pieces around the rostis and continue frying until browned. Remove from the pan, drain on absorbent paper and keep warm.

To make the carrots: Preheat the oven to 180ºC. Toss the carrots with the olive oil and season to taste. Roast in the oven for about 15 minutes or until just tender.

To make the chard and sugar snap peas: Heat a nonstick pan over medium heat and add the olive oil. Just before the pan is smoking hot, add the chard and sugar snap peas, butter and seasoning. Quickly stir-fry until the chard is just wilted and the sugar snap peas begin to turn bright green.

To prepare the duck: Heat a nonstick pan until smoking hot. Place the duck skin-side down in the pan and sear until browned and crisp, about 3 to 4 minutes. Remove from the pan, place on a baking tray and roast for a further 5 minutes in the oven.
Remove and allow to rest for 5 minutes before cutting each breast into 3 to 4 slices.

To serve: Place a rosti each on four plates and divide the vegetables among them, placing the vegetables just to the side of the rosti. Rest the slices of duck breast against the vegetables. Warm the sauce with the reserved blueberries, spoon over the duck and drizzle around the plate.

Cook’s tip: Smoked organic duck breast is available from specialty butchers or gourmet food shops.

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Calamari, banana blossom and seaweed stirfry

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Zachary’s smoked organic duck breast with sweet potato rosti and blueberry verjuice sauce

Ingredients

Method