INGREDIENTS
| 4 duck breast fillets
2 cups hickory chips, soaked in water for 20 minutes |
Gascony Butter
| 125g butter, softened
2 teaspoons chopped shallots 2 cloves garlic, roasted, skinned, mashed 1/4 teaspoon cayenne pepper 1 tablespoon Dijon mustard 2 teaspoons flat leaf parsley, finely chopped Murray River Salt to taste |
Pickling Liquid
| 300ml white wine vinegar
250ml water 220g sugar |
2 shallots
Semi Dehydrated Blueberries
| 1 punnet blueberries, washed and dried on paper towel |
Walnut Puree
| 500g walnuts
1 teaspoon Murray River Sea Salt 120ml grapeseed oil 50ml warm water |
Apple Salad
| 1 green apple
1 head frisse, picked pale part only 1 small stick celery, washed, peeled ½ cup small celery leaf |
Roasted Onions
| 2 pickling onions, cut in half lengthways
2 teaspoons olive oil ½ teaspoon Murray River Sea Salt |
To Serve
| Baby witlof leaves yellow and red
Roasted onion |
Pickled onion
METHOD
Duck
| 1. | Dry the duck breast on paper towel and place on a baking tray, uncovered, refrigerated for at least 12 hours. |
Pickling Liquid
| 1. | Make the pickling liquid by combining all ingredients in a medium pan on medium heat, Induction setting 6 and heat until just below boiling. |
| 2. | Cut the shallot in half and cut into fine julienne and place in the hot pickling liquid. Cool to room temperature. |
Semi Dehydrated Blueberries
| 1. | Select Special Applications and Drying function at 80°C. |
| 2. | Place blueberries on a baking tray on shelf position 2 and cook for 3 hours. |
| 3. | Cool and store in an airtight container until required. |
Walnut Puree
| 1. | Pre-heat the oven on Fan Plus at 160°C and roast the walnuts for 4-5 minutes. Cool to room temperature. |
| 2. | Place walnuts in the bowl of a food processor and blend to a crumb. |
| 3. | Add remaining ingredients and blend to a smooth puree. Store refrigerated, in an airtight container. |
Gascony Butter
| 1. | Place the butter in a bowl of an electric mixer fitted with a paddle and beat until pale and creamy.
Gradually beat in the remaining ingredients. |
| 2. | Place the butter mixture in a small pan on medium heat, Induction setting 5-6, and cook,
stirring constantly for approximately 4 minutes or until the shallot has softened. Keep warm on Induction setting 1 while plating up. |
Apple Salad
| 1. | Cut the apple (skin on) into fine julienne sticks approximately 4cm long. |
| 2. | Using a vegetable peeler, peel strips of celery and cut into fine julienne. Place into iced water. |
| 3. | Wash and dry the frisse. |
Duck
| 1. | Pre-heat oven on Fan Plus at 230°C. |
| 2. | Line the base of the Gourmet casserole dish with foil, shiny side up. |
| 3. | Place soaked hickory chips on the foil and place a small roasting rack in the dish over the chips, cook covered on high, Induction setting 8, until smoking. |
| 4. | Quickly sit the duck breasts on top, cover with foil, whilst still on the heat to retain as much smoke as possible. |
| 5. | Transfer the dish to shelf position 4. Cook for 9 to 10 minutes depending on the thickness of the duck breast. Remove the pan from the oven, uncover and set the duck breast aside to rest. |
Roasted Onions
| 1. | Heat a medium sized frying pan on high heat, Induction setting 8-9, add oil and salt. Place onions in the pan and cook until coloured a deep golden brown. |
| 2. | Remove onions from the pan and cool. |
| 3. | Separate the petals ready for plating. |
To Serve
| 1. | Place Gourmet casserole dish on medium heat, Induction setting 8-9 and heat duck breast skin side down from a cold pan for 5 minutes basting with the oil from the duck. |
| 2. | Remove duck from pan and rest for 1 minute before slicing. |
| 3. | Place the walnut puree into a piping bag and pipe 3 small mounds around each plate. |
| 4. | Place 3 onion petals and some blueberries around the plate. |
| 5. | Combine apple salad ingredients and arrange on each plate and garnish with baby witlof. |
| 6. | Place the duck in position on each plate and spoon over the gascony butter and serve immediately. |
Note
- You will need to start this recipe the day before required.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
