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CRISPY DUCK

With ripe jackfruit relish & wild cress sauce

Made By Chef Chris Salans

Ingredients Civet:

  • 240 g young jackfruit, peeled, cut into 2 cm slices
  • 60 ml salad oil
  • 2 tbsp plain flour
  • 80 g cèpe (porcini) mushrooms
  • 10 g butter 1 tbsp shallots, finely chopped
  • 1⁄2 tsp thyme leaves 50 g garlic, roasted,
  • 100 ml good red wine
  • 100 ml beef demi-glaçe
  • salt and pepper, to taste
  • 2 tbsp flat leaf parsley, chopped

Ingredients Cress Sauce:

  • 1 large white onion, skin on
  • 200 g Balinese wild cress (use regular cress if unavailable)
  • 2 tbsp salad oil
  • salt and pepper, to taste

Ingredients Duck:

  • 2 duck breasts, skin on,
  • 250 g each
  • salt and pepper, to taste

Ingredients Relish:

  • 80 g ripe jackfruit, cut into thin strips
  • 2 tbsp walnut oil 1⁄2 lemon, juice only
  • 5 walnut halves, roasted and chopped
  • 1 tbsp fresh ginger juice
  • 2 tsp flat leaf parsley, chopped
  • salt and pepper, to taste

Ingredients Garnish:

  • 6 fresh herb sprigs of your choice

Method Civet:

  1. Boil the young jackfruit until it’s half-cooked. Refrigerate until cold, then cut into bite-size segments.
  2. Season with salt, pepper and flour.
  3. Heat half the oil in a frypan over medium to high heat, and sear the jackfruit until it’s golden-brown. Remove the jackfruit from the pan and add the remaining oil.
  4. Once hot, add the mushrooms and sear them until they are golden-brown.
  5. Remove the mushrooms, turn the heat down to medium and add the butter to the pan.
  6. Add the shallots and thyme and cook for 1 minute. Add half the garlic and squash it with the back of a spoon. Give the mixture a stir, then pour in the red wine.
  7. Allow the wine to reduce by three-quarters.
  8. Add the jackfruit, mushrooms, remaining garlic and demi-glaçe. Simmer and reduce slightly before adding salt and pepper to taste, then stir in the parsley.
  9. Set aside for a minimum of 1 hour before use; better yet, make this the day before and refrigerate it for 12–24 hours, then reheat before use.
  10. If the jackfruit is not tender by the time the stew is too thick, add some water to the stew to thin it and continue cooking.

Method Cress Sauce:

  1. Wrap the onion in aluminium foil and roast it in a 180°C oven for 1–11⁄2 hours until the onion is very soft. Remove it from the oven and allow it to cool down a little.
  2. Peel the onion and blend it into a smooth purée.
  3. Strain and set aside. Heat the oil in a hot wok and quickly stir-fry the cress.
  4. Remove the cress and plunge it immediately into a basin of ice water to stop the cooking process and ensure that the cress retains its vivid green colour. Drain the cress and remove the excess water, reserving the water for the sauce.
  5. Place the cress in a blender and add just enough of the water so the cress can be blended into a smooth purée. Strain. Pour the purée into a saucepan and add 1–2 tbsp of puréed onion.
  6. Adjust the consistency with a little of the reserved water, so the puree is suitable for plate decorating. Season to taste with salt and pepper.

Method Duck Breasts:

  1. Clean the meat of sinew, but be sure to leave the fat intact as it will protect the meat during the cooking process. Use a sharp knife to score the fat side of the duck breast in a crisscross pattern; be sure to cut deep into the fat but not through to the meat.
  2. Season the duck with salt and pepper on the meat side only. Heat a pan over medium heat and, using no oil, place the duck breast in the pan, fat side down.
  3. Allow to sear until 1 or 2 tbsp of fat are rendered. Pour off the fat and continue cooking the duck, rendering more fat in the process. It’s important to regulate the heat to make sure the duck doesn’t burn. As more fat is released, you will need to reduce the heat.
  4. Cook until all the fat has been rendered, but make sure the duck is not more than half-cooked (depending on the thickness of the breast, the temperature of the pan and the type of pan used, whether cast iron or stainless steel; this should take approximately 5 minutes).
  5. Flip the duck, turn off the heat, take the pan off the stove and allow the duck to cook gently in the residual heat of the pan for approximately 10 minutes.
  6. Remove the meat from the pan, and rest it for a minimum of 5 minutes before serving.

Method Relish:

  1. Season the ripe jackfruit with the remaining ingredients and mix thoroughly.

To Assemble:

  1. Slice the duck breasts and reheat them in a hot oven. Pour the cress sauce into the bowls.
  2. Spoon the jackfruit civet into the centre.
  3. Remove the duck from the oven and arrange the slices on top of the civet.
  4. Heap the relish on top of the duck, garnish with a fresh herb sprig and serve immediately.

Tip:

Making the civet between one and several days in advance will enhance the flavours of the stew and further improve the texture of the jackfruit.

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