“May I request the recipe for the confit duck salad from chef John Evans at South on Albany in Berry?”
Merideth Mccluskey, Sydney, NSW
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Honey and hazelnut dressing
Method
Main
1.Preheat oven to 120C. Wash duck and pat dry with paper towels. Combine garlic, rock salt, thyme and black pepper in a food processor, pulse until coarsely ground, then transfer mixture to a non-reactive container and stir in bay leaf and orange rind. Rub salt mixture thoroughly into duck, cover and refrigerate for 6-8 hours to cure.
2.Rinse duck under cold running water, rubbing to remove any herbs or spices. Dry well with paper towels and place in a roasting pan large enough to hold duck pieces snugly in a single layer. Pour duck fat over to submerge duck completely, loosely cover pan with foil, transfer to oven and cook until meat starts to fall from the bone (2½-3 hours). Cool to room temperature in fat (30-40 minutes). Remove duck from fat with a slotted spoon (strain fat and refrigerate for another use), transfer to a tray skin-side up and refrigerate until flesh is firm (30-40 minutes).
3.Preheat oven to 160C. Remove skin from duck, transfer skin to a wire rack placed over a roasting pan and roast until golden and crisp (25-30 minutes). Chop skin finely and keep warm.
4.Shred duck meat, discarding sinew and bones. Place on an oven tray and roast until warmed through (4-5 minutes), then transfer to a bowl and keep warm.
5.For honey and hazelnut dressing, whisk citrus juices, oil, honey and mustards in a bowl, then season to taste. Drizzle a quarter of the dressing over duck.
6.Combine watercress, radicchio, frisée, rocket and carrot in a bowl and season to taste. Drizzle with remaining dressing, add duck, toss lightly to combine, and serve scattered with hazelnuts and duck skin.
Start this recipe a day ahead to cure the duck. This can also be done in advance – it will keep refrigerated, fully submerged in fat, for three weeks.
Notes
