Duck leg with cherries, smoked duck breast, witlof and rosé jus

Duck leg with cherries, smoked duck breast, witlof and rosé jus

By
From
Taste of Australia
Serves
2
Prep
5 mins
Cooking time
75 mins
Photographer
Stuart Scott

I was delighted to visit Susan Bruce at Poachers Pantry just outside Canberra, whose smoked food products I have enjoyed for 21 years, as well as their Wily Trout wines. Paul D’Monte, head chef at their Smokehouse Café shared this recipe. As he says, this is ‘a great winter dish to share with friends and family. This recipe is for two people but can be easily adapted to cater for larger groups.’

Ingredients

Quantity Ingredient
20g butter
2 witlof
500ml veal or beef stock
salt
2 tablespoons sugar
1 tablespoon extra-virgin olive oil
2 duck leg quarters
1 thyme sprig
125ml see method for ingredients
1 1/2 tablespoons red wine vinegar
1 orange, zested and juiced
2 garlic cloves, finely chopped
100g cherries or sour cherries, pitted
1 small smoked duck breast, ideally from Poachers Pantry

Method

  1. Heat the butter in a medium frying pan over medium–high heat. Slice the witlof in half lengthways and place, cut side down, in the pan. Add 250 ml of the stock, salt and 1 tablespoon of the sugar. Simmer for 10 minutes or until soft. Drain and set aside.
  2. Add the oil to the pan. Season the duck legs with salt and brown them very well all over. Add the thyme, remaining stock and rosé to cover, and simmer over low heat for 1 hour at least or until tender, but do not boil. When tender, remove the duck legs from the stock and set aside to rest in a warm place, covered loosely with foil.
  3. Increase the heat under the pan to high, add the vinegar, remaining sugar, orange zest and juice, garlic and cherries. Reduce by two-thirds or until thickened and sauce-like.
  4. Meanwhile score the fat of the smoked duck breast, then place in a small clean frying pan, skin side down, over medium heat to crisp and warm through. Remove from the pan and slice thinly. Add the witlof to the pan to reheat and caramelise.
  5. Serve the duck leg quarters with the duck breast, witlof and sauce.

Wine

  • Duck and pinot noir are the eighth wonder of the world when consumed together!
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
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