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