Trio of duck: Duck terrine wrapped with zucchini | Duck pate | Pickled duck
Accompanied by pickled radish, pickled cherries and a pistachio and dried cherry dust
served with a black cherry and port jus served with bruschetta
Presented by:
From:
Executive Sous Chef Tarryn Coetzee
Lucé @ Southern Sun Hyde Park
Serves 6
Duck Pate
Ingredients
Quantity
500g
1/2
1 tsp
2 sprig
100ml
250g
Ingredient
Duck livers
Onion chopped
Garlic
Thyme
Brandy
Butter
Method
1. Sweat onion in 50g butter add thyme and garlic.
2. Add liver and fry until brown on both side not cooked through.
3. Deglaze with the brandy and transfer mix to the thermo mix.
4. Blend on high speed and add the remaining butter blend until smooth.
5. Pass mixture through a drum sieves
6. Refrigerate until needed.
Duck Terrine
Ingredients
Quantity
225g
125g
60g
15g
8sprigs
10g
6 slices
6 slices
120ml
Ingredient
Duck breast
Chicken sausage meat
Onion
Garlic
Thyme
Parsley
Baby marrow
Pancetta
Brandy
1
80ml
45ml
50g
20ml
Marsala wine
Cream
Black canned cherries
Oil
Method
1. Clean duck breast by removing any fat or sinew and using the brandy, oil four sprigs thyme
marsala wine.
2. Marinate for 24 hours.
3. Remove duck from marinade and discard liquid and cut into cubes fry onion, garlic and
remaining thyme.
4. Add duck and brown on both side place in a mixing bowl.
5. Loosen sausage meat by adding the cream then mix in with the duck mix also adding the
parsley and chopped blacked cherries season to taste.
6. Line a dish with pancetta overlapping the edges place duck mix on top of pancetta pressing mix
in firmly.
7. Cover the top with the pancetta edges and wrap with foil bake for 15-20minutes and let cool in
the fridge once cooled turn out of the baking dish steam sliced baby marrow for 1-2minutes
and wrap around the set terrine.
Pickled duck
Ingredients
Quantity
3
5 sprigs
1 tsp
25g
15g
150ml
80ml
10g
45g
Ingredient
Duck legs
Thyme
Garlic
Coriander seeds
Black pepper corns
Red wine vinegar
Water
Bay leaves
Sugar
Method
1. Add all ingredients besides the duck into a pot and bring to a boil and reduce to half.
2. Place hot liquid over the duck legs skin side up wrap and refrigerate overnight.
3. Remove legs from liquid and shred meat and lightly fry in butter until tender.
Pickled radish
Ingredients
Quantity
3 each
25g
15g
100ml
80ml
10g
Ingredient
Radish thinly sliced
Coriander seeds
Black pepper corns
White wine vinegar
Water
Bay leaves
2
35g
Sugar
Method
1. Add all ingredients besides the radish into a pot and bring to a boil and reduce to half.
2. Cool liquid once cooled pour over radish and refrigerate.
Pickled cherries
Ingredients
Quantity
12 whole
100ml
25g
10g
15g
80ml
35g
Ingredient
Fresh cherries with stem
White wine vinegar
Coriander seeds
Bay leaves
Black peppercorns
Water
Sugar
Method
1. Add all ingredients besides the cherries into a pot and bring to a boil and reduce to half.
2. Cool liquid once cooled pour over cherries and refrigerate.
Pistachio and dried cherries salt
Ingredients
Quantity
Ingredient
1
canned black cherries
100g
pistachio nuts
To taste
Maldon salt
Method
1. Roast nuts in oven for about 5 minute to remove the skin. Let cool.
2. Strain the cherries and keeping the liquid aside place cherries on a tray and place in the plate
warmer overnight to dry out.
3. Place nuts, dried cherries and Maldon salt in blender blitz until fine salt texture adding more
salt if desired
Black cherry and port jus
Ingredients
Quantity
Ingredient
Juice from 1 can black cherries
½ glass
Port
1
Strained black cherries from can chopped
Method
1. Place juice and port in pot and bring to a boil reduce until liquid as thickened.
2. Add chopped cherries to liquid.
3
Bruschetta
Ingredients
Baguette and black sesame seeds
Method
1. Slice bread thinly and toast in the oven, rub butter on the top edge and tip into sesame seeds.
4