Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes 09 Ingredients Method DRY-AGED DUCK 4 duck breasts, dried in the fridge for 10 days FENNEL PUREE 200g finely sliced fennel 10g fennel fronds from the top of the fennel bulb 30g spinach 10g unsalted butter 100ml cooking cream, salt to taste FRESH YELLOW NECTARINE 2 yellow nectarines 10ml fig balsamic 10ml olive oil BROWN DUCK STOCK 500g duck bones 500g duck wing 400g eshallot cut into 3cm cubes 2 large carrots cut into 3cm cubes 2 sticks of celery cut into 3cm cubes 50g tomato paste 2 sprigs thyme 2 bay leaves 2g coriander seeds roasted 2g fennel seed roasted 1L water SPICED DUCK JUS 500ml reduced Duck stock 100g roasted duck wings 2g fennel seed roasted 2g coriander seed roasted 10ml sherry vinegar 10g brown sugar 100g eshallot cut into 2cm cubes 50g large carrots cut into 2cm cubes ½ stick celery cut into 2cm cubes 2 garlic cloves 2 sprigs of thyme PLATING 1 sprig of fennel fronds Age the duck breast in the fridge beside the fan, uncovered for 10 days. FENNEL PUREE Finely dice fennel at 0.5mm. Blanch fennel fronds and spinach in boiling water for 10 seconds and refresh in iced water. Melt butter in pan and sweat fennel with no colour until translucent. Add cream and reduce until the fennel is very soft. Blend fennel on high speed, adding spinach and fennel fronds. Pass through a fine sieve over a cold bowl and place on ice. Season when hot to taste. FRESH YELLOW NECTARINE Cut nectarines into 1cm cubes. Toss with balsamic and olive oil and set on the side. BROWN DUCK STOCK Roast bones and wings at 180 degrees for about one hour or until golden brown. Roast eshallot, carrots and celery until they have a nice colour. Add tomato paste and cook out. Add aromatics and sweat off. Cover with water. Simmer for 4 hours; do not boil. After four hours, strain the stock through a mesh sieve and reduce by half. Set aside. SITCHU MAGAZINE SPICED DUCK JUS Roast Duck wings at 180 degrees for about an hour until golden brown. In a pan, roast off all vegetables and aromatics until golden brown. Add sugar to the pot and caramelise with the vegetables. Deglaze with sherry vinegar and reduce to a syrup-like consistency. Add the reduced duck stock and reduce the sauce by half until thick and glossy. Pass through a sieve. Set aside to serve. PLATING Cook duck breasts skin side down for 8-10 minutes on low heat (start with a cold pan). Put duck breast in the oven for a further three minutes. Rest duck breast for 10 minutes. Heat fennel puree and quenelle onto a plate. Slice each duck breast lengthways into four slices and arrange on a plate. Place cubes of nectarine over sliced duck. Place fennel fronds on top to garnish. Bring the finished sauce to a boil and sauce the dish in between the puree and breast. Serve immediately. Dry-Aged Macedon Duck Breast With Fennel Puree, Nectarine, & Spiced-Duck Jus Serves 4
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