The Gourmet Pommies, Will and Steve, the 2015 My Kitchen Rules Champions share one of their favourite recipes with us today. Don’t be turned off by the huge list of ingredients, it’s a surprisingly straight froward recipe.
4 Duck breasts
1/4 Jap pumpkin
16 raspberries, halved
1 punnet of green mustard (micro herb)
a few sprigs of lemon thyme
2 baby eggplants
1T white sesame seeds
1T black sesame seeds
300ml white wine vinegar
1 tsp cloves
1/2 C sugar
2 T pepitas
1/2 tsp ground cumin
2 bay leaves
1/4 bunch of thyme
1 tsp mustard seeds
2 star anise
1 cinnamon stick
Pre-heat fan forced oven to 180c degrees.
Slice the pumpkin 1 1/2 inch thick and place on to an ovenproof dish. Add a splash of olive oil, season with salt and pepper and roast for 60 minutes.
In a saucepan combine the water, vinegar, salt, sugar, cloves, cinnamon, star anise, bay leaves, thyme and mustard seeds and bring to the boil.
While pickling liquid is simmering, take the florets from the cauliflower stem and place into a bowl. Once the picking liquid has reach boiling point, pour it over the florets and set aside.
After 60 minutes the pumpkin should be cooked through. Transfer it to a blender, add a knob of butter, salt, pepper, cumin, a squeeze of lemon and blitz. Set aside.
To prepare the duck, first pat dry the skin and season it with salt. Leave for a few minutes before patting dry again and re-salting.
Place duck into a dry cold pan and place on a low heat for 15 mins. Turn and cook on the flesh side for another 2 minutes on a medium heat. Remove and rest for 5 minutes.
Pre-heat deep fryer to 170c degrees. Slice the eggplant as thinly as possible, season with salt and sumac and deep fry until crisp. Remove and allow to dry on a kitchen towel.
Toast the pepitas in a dry pan for 2 mins on a medium to high heat and then add the sesame seeds and toast for a further 2 mins. Remove from heat and set aside.
Cut the duck into a rectangle and place in the centre of the plate on a diagonal angle. Spoon three rounds of pumpkin puree around the duck in different sizes.
In between each round of puree add some eggplant and cauliflower. Garnish with a circle of mizuna leaves and toasted seeds. Enjoy.
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Did you see our article ALL THINGS FOOD, The Gourmet Pommies by Karen of Quincy Lane?