Our Epicurean Hero, Chef Calum from Cavalli Wine Estate, has shared one of his favourite recipes with us for you to get busy with this Festive Season and wow family and friends with.
He assures us that it is not as tricky as the name suggest! Give it a bash and let us know how it goes…
Glazed duck breast, mango puree, sweetcorn salsa, nam prik, coconut reduction
Ingredients:
100 grams -120 grams duck breast
3 tablespoons mango puree
2 tablespoons nam prik
3 tablespoons sweetcorn salsa
2 tablespoons coconut reduction
For the garnish
coriander oil
micro coriander
mixed sesame seeds
coconut gel
dried chilli
toasted coconut flakes
Method:
For the duck breast
Trim and clean duck breast. Scour the skin of the duck breast to help render down the fat while frying later. Seal duck breast in a vacuum pack bag, place in a sous vide bath and cook at 58 degrees Celsius for 30 minutes. Remove from water bath and plunge into ice cold water to stop the cooking process, reserve for later use (if you don’t have a sous vide bath follow this link for some nifty alternatives).
For the mango puree
Use 100 grams of dried mango and boil in a pot of water for 20 minutes or until soft. Transfer the softened mango to a blender with some of the liquid from the boiling process. Blend the mango until smooth and while blend add 60 grams of cold butter to help emulsify the puree for a soft finish. Remove puree from the blend and pass the puree through a fine sieve to remove any mango fibres. Once finished cool and reserve for later use.
For the nam prik
Take 250ml sweet Indonesian soy sauce, zest and juice of 1 lime, 1 tablespoon chopped coriander, half a teaspoon chopped red chilli with seeds removed, half a teaspoon grated ginger and half a teaspoon grated garlic. Place in blender and blend until smooth and all ingredients are incorporated. Set aside for later use.
For the sweetcorn salsa
Use half a cob of fresh sweetcorn and boil in salted water until tender, remove from boiling water and place in ice cold water. Once cooled remove corn from the cob and in a mixing bowl combine the sweetcorn with a squeeze of fresh lemon juice, a tablespoon of olive oil and season to taste with salt. Keep for later use.
For the coconut reduction
Take 200ml coconut cream and place in a saucepan with a small knob of ginger, 1 small clove of garlic, quarter stick of lemongrass, 3 drops of fish sauce, 1 teaspoon white sugar and a squeeze of half a lime. Simmer for 10 minute for flavours to infuse and then strain to remove ingredients. Return liquid to a saucepan and add 1 teaspoon agar agar and whisk to incorporate agar agar into the liquid, bring to the boil and then simmer for 1 minute while whisking. Remove liquid from the saucepan and let set firm in a container. Once cooled and set transfer gel to a blender in small broken up pieces. Blend until smooth, adding some water to help it blend. Remove from blender and place in a small squeezable bottle.
Plate up as per the picture and enjoy!
