Smoked Duck with Beetroot, Grapes and Cherries
Smoked Duck with Beetroot, Grapes and Cherries
Preparation time:
45 minutes
Cooking time:
1 hour
Serves:
4

Ingredients

  • 4 duck breasts
  • Micro herbs, to serve

PICKLED GRAPES

  • 150g caster sugar
  • 150ml white wine vinegar
  • 50ml red wine vinegar
  • 2 juniper berries
  • 500g red seedless grapes, halved

ROASTED BEETROOT PURÉE

  • 4 large beetroots, peeled, coarsely chopped
  • 3 garlic cloves, skin on
  • 2 tbs olive oil
  • 2 tsp caster sugar
  • Salt and pepper, to season
  • 150ml thin cream
  • 1 tsp white wine vinegar

AIOLI

  • 1 egg
  • 1 tsp lemon juice
  • 2 tsp Dijon mustard
  • 1 garlic clove, crushed
  • 200ml grape seed oil
  • 1 garlic clove, roasted, mashed

CHERRY & WINE SAUCE

  • 75g (⅓ cup) caster sugar
  • 100ml red wine vinegar
  • 125ml (1 cup) red wine
  • 300ml chicken stock
  • 18 pitted fresh or frozen cherries
  • 1-2 tsp cherry or redcurrant jam

SMOKING MIXTURE

  • 75g (½ cup) jasmine rice
  • ½ cup black tea leaves
  • 110g (½ cup) brown sugar
  • 1 lemon, thinly peeled zest
  • 1 orange, thinly peeled zest
  • 3 star anise, bruised
  1. Method
  2. Notes

  1. To make pickled grapes, stir sugar, vinegars and berries in a saucepan over low heat until sugar dissolves. Pour mixture over grapes in a heatproof bowl and set aside to cool. Once cool, refrigerate until required.
  2. To make puré, preheat oven to 200C and line an oven tray with foil. Add beetroot and garlic, then drizzle with oil and sprinkle with sugar. Season. Roast for 45 minutes or until beetroot is soft.
  3. Place beetroot in a blender. Squeeze garlic out of its skin and into blender. Blend until smooth. Add cream and vinegar and blend until smooth.
  4. To make aioli, process egg, lemon juice, mustard and crushed garlic in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season, then stir in roasted garlic. Refrigerate until needed or for up to 1 week in an airtight container.
  5. To make sauce, stir sugar and vinegar in a small saucepan over medium heat until sugar dissolves. Simmer until reduced to form a sticky caramel. Add wine. Simmer until caramel is melted and mixture is smooth. Add stock and cherries, and simmer for 20 minutes or until reduced by two-thirds. Stir in jam. Season. Strain before serving, if desired.
  6. To smoke duck, line a wok with foil. Add smoking mixture and then sit a rack inside the wok.
  7. Place over high heat with lid on until smoking. Place duck, skin-side up, on rack, then cover with lid. Lower heat to medium and smoke for 15 minutes.
  8. Preheat a frying pan over medium-high heat. Add duck, skin-side down, to pan and cook for 5-8 minutes or until crisp and golden. Thickly slice.
  9. Divide puré among serving plates and top with duck and grapes. Spoon over cherry sauce and garnish with micro herbs. Serve with aioli to the side.

This recipe has been tested.

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