Coriander Duck Breast with Confit Winter Veg

As much as I am incredibly passionate about this blog and love talking about food, for the past couple months I've been a little preoccupied. We've been talking about it for almost six years but the demolition and reconstruction of our semi-detached house has kicked off in earnest. I mean, seriously... it has kicked off.

So now that we've settled into the rental I finally got time to fire up the K-mart induction cooktop (did I mention the kitchen in the rental SUCKS?!) and do some cooking. As we're in the first month of winter here in Sydney I thought I would do something with winter veg. The result? Coriander duck breast with confit winter veg. And it's freakin' tasty!

You'll need:

  • 2 duck breasts (Thomas Dux normally has these)
  • 8 baby carrots, tops on
  • 2 small squash
  • 6 small potatoes
  • 8 brussel sprouts
  • pink sea salt
  • ground coriander
  • smoked paprika
  • ground peppercorns
  • olive oil
  • duck fat (also at Thomas Dux)

Start off by heating a fan forced oven to 200C. At the same time, chop off most of the tops of the baby carrots, leaving a small bit of the green stalk in tact. Quarter the squash and halve the potatoes. Also cut the brussel sprouts in half. Add a good splash of olive oil into a roasting pan and add the veg. Add a generous amount of salt, ground pepper, paprika, and six teaspoons of duck fat. Put the pan into the oven once it's at temperature.

After 20 minutes, pull the pan out and toss the vegetables and then place back into the oven. Heat a skillet on medium-high heat on the stove. 

Score the duck breasts in a criss-cross fashion, cutting only through the fat and leaving the meat untouched. Sprinkle sea salt, pepper, and ground coriander onto each breast and then rub into the cuts. Add to the pan and cook, skin side down, for 5 minutes. Flip and cook for an additional minute with the skin up.

Remove the veg from the oven and place a roasting rack on top of the pan. Place the breasts on top of the rack and pour the rendered fat over the breasts. Place the pan and rack back into the oven for 7 minutes. Remove and serve!

This is an easy but VERY tasty dish for those cold winter nights. Now excuse me, I'm off to pick out down lights and tiles. Gotta love a renovation!

Three Blue Ducks - Chilli Duck Salad w/ Green Mango & Mint

We are always so privileged when amazing chefs offer (or agree!) to  join us on this Gourmet Male journey and provide their favourite recipes or experiences. Recently, I attended Ominvore as part of Sydney's Good Food Month and met the Three Blue Ducks team and had the privilege of eating their food later that night at the afterparty. So to my incredible delight, they agreed to share a recipe from their new cookbook, "The Blue Ducks". I love their laidback style and their love for food and will be making a beeline to Bronte soon! I can't surf but love to cook. But be sure they excel at both!

Many thanks to the boys and their publisher, Macmillan for joining in and sharing this amazing recipe. This is absolutely my favourite from the book and one of their signature dishes. Cook and enjoy the "Chilli Duck Salad with Green Mango and Mint". And there's a surprise below so keep reading...

Cilli Duck Salad_4497.jpg

From "The Blue Ducks", courtesy of Darren Robertson and Mark Labrooy:

This is one of our signature dishes and when we bring it out at festivals like Big Day Out, it is a real crowd-pleaser. Save the duck fat and use it the next time you bake potatoes to go with a roast – the flavour is amazing. Croutons are also amazing cooked with duck fat. If you have any of the chilli jam left, you can keep it in the fridge – it adds a punch to lots of other dishes.

Serves 4

To make the chilli jam, put the ingredients into a saucepan over medium heat and cook until the chilli breaks down. Add a splash of water if the mixture becomes too dry and starts to stick to the pot. When the chilli is soft and look as though it will blend, remove from the heat. Tip the mixture into a food processor and blend for 45 seconds until it is a slightly chunky paste, then set it aside.

Preheat the oven to 190°C. Heavily season the skin side of the duck breasts. Put a large heavy-based frying pan on high heat, add the oil and when it is almost at smoking point, add the duck breasts, skin-side down. Fry until the skin is crisp and golden. Turn the breasts over and cook for a further 2 minutes. There should be a lot of fat rendered off the duck (save this for cooking other things!).

Place the breasts on a baking tray, smear 1 tablespoon of chilli jam on each breast, place in the oven and roast for 7–8 minutes. When cooked, remove the breasts, cover with foil, and leave to rest. Peel the mango and finely shred the flesh with a peeler. In a large bowl, mix the mango, sprouts, onion, cherry tomatoes, coriander and mint. Add a good splash of nahm jim dressing and gently stir.

Slice the duck breasts into 3-mm thick pieces and toss through the salad. Sprinkle over the peanuts and shallots, squeeze over some lime and serve.

Now here's the interesting bit. The boys and their publisher have provided us with a couple giveaway copies. Let us know your favourite Three Blue Ducks dish or comment on your experiences in their restaurant in a comment, on Twitter, or on Facebook. The top comments will win a free copy (Australia only)!

Disclosure: I bought my book, full price. And I contacted the boys, unsolicited.