This dish is a fusion feast! We all love the combo of orange and duck, but combine with one of my favourite vegetables, kumara, and you are in for a tasty treat! Perfect for all those Central Otago ducks that are sitting in the freezer! And have you ever tried making noodles with a vegetable?
- 2 duck breasts
- 2 tbsp coconut oil
- 1 medium kumara
- 1 cup frozen peas
- 1 cup real vege or chicken stock
- Juice of 1 orange
- 2 star anise
- 4 cloves garlic
- 1 thumb ginger
- 1 red chilli (mild or hot depending on preference)
- 1 tbsp tamari
- 2 tbsp black sesame seeds
How to cook duck breast:
For the best crispy skin: Score your duck skin.Bring a pot of water to the boil. Using a pair of long tongs, submerge the breast skin side down, into the boiling water. Only cover the skin and NOT the flesh. Hold in the boiling water for 1 minute, then remove and pat dry.
Sprinkle both sides of the duck breast with salt and pepper – more is better than less!
In a quality pan, heat the coconut oil. Once hot, add the duck skin side down. Fry the duck breast skin side down for 8 minutes – be careful not to burn. Drain the pan of the duck fat into a bowl as you go – but save this as we will use some of this fat later on. Turn the breast over and fry the duck breast meat side down for another 2 minutes. Then put the duck breast into a 150°C pre-heated over and cook for a further 10 minutes.
Leave to rest for 10 minutes minimum before slicing.
In a spiralizer turn your peeled kumara into noodles – if you don’t have a spiralizer you could use shavings or a julien peeler but a spiralizer will give you much longer noodles. Put the kumara noodles into a pot of boiling water and bring back to the boil. As soon as the water begins to boil take the noodles off the heat, strain and run under cold water. This will stop them cooking and turning into gloop.
Add the black sesame seeds to a hot pan and stir occasionally to stop them burning. Toast the black sesame seeds for 5 minutes and then put aside in a bowl to cool.
Slice up the garlic, ginger and chilli and fry off in 4 tbsp of duck fat (you can do this in the same pan as you just toasted the sesame seeds in). Cook on a medium heat until the ginger turns golden brown.
Turn the heat off and add the kumara noodles and sesame seeds, along with the tamari (wheat-free soy sauce) or soy sauce. Mix together.
Juice the orange into a pot and add the stock, along with the star anise. Turn on the stove to a medium heat and simmer to reduce by about half. This takes about 20 minutes.
Pour the frozen peas into the pot of boiling water and leave for 30 seconds-1minute. Don’t cook too much or they will go mush. (Leave the mushy peas to the English!)
To a blender, add the stock reduction (with the star anise removed), peas and 4 tablespoons of duck fat and blend until smooth. Season with a little pepper.
Combine all these goodies on one big big plate and eat! YUM!
Wine Pairing – Bald Hills 3 ACRES Central Otago Pinot Noir 2013
With it’s lush prune and bacon flavours, this wine is simply perfect matched with the Duck and Kumara in this dish. There is simply not much more to say!