Back
Duck Breast with Onion Noodles, Cauliflower Rice and Crudites, Boquet Garni, Rocket Puree
Recipe by Pete Campbell
Try this intriguing recipe featuring perfectly tender duck breast, cauliflower three ways and unripe strawberries - it's a flavour combination that'll WOW you.
- Steps
- Ingredients
Ingredients
Unripe Strawberries
Rocket Purée
Onion Noodles and Onion Dust
Cauliflower Three Ways (Crudité, Rice and Leaves)
Duck Breast and Duck Jus
Herb Bouquet Garni
Select All
Steps
- Preheat oven to 180C fan forced.
- For the Unripe Strawberries, wash and trim strawberries, wrap lightly in foil and place in oven for 30 minutes. Remove from the oven and set aside.
- For the Rocket Purée, place ingredients into the canister of a stick blender and process until smooth, adding a little water if necessary. Season with salt and pepper to taste. Pass through a fine mesh sieve and set aside.
- For the Onion Noodles and Onion Dust, slice the onions on a mandolin into 4mm thick rings. Arrange 6 of the smaller onion ring slices on a baking tray lined with baking paper and roast in oven until completely burnt, about 20-25 minutes.
- Prepare a beurre monte – heat the water in a small saucepan over medium heat. Cube butter into 16 pieces. Add to the water, 1 cube at a time, allowing each to melt before adding another and whisk constantly to emulsify.
- Slice the larger onion rings from the centre out to the edge so the rings resemble long noodles.
- When the Beurre Monté is at a simmer, add the onion noodles and cook for 2-3 minutes until softened and cooked through with some bite remaining. Drain through a sieve capturing sauce in a clean sauce-pan and reserve for later use. Season onion noodles with salt and set aside.
- Remove burnt onion rings from oven and allow to cool completely. Once cool, place the burnt onion rings into a sieve and rub through to create a fine dust. Season dust with very fine pepper and set aside.
- For the Cauliflower, remove and wash inner leaves, set aside. Cut florets away from stem, keep stem fully intact. Using a mandolin, slice stem into 1mm thick slices. Pick the best 16-20 slices, place in a bowl and season with salt, olive oil and lemon juice.
- Place the remaining florets into a food processor and pulse until you achieve a consistency of 3-4mm pieces. Bring the reserved Beurre Monté to a boil. Add the cauliflower rice and cook for 1 minute until just tender. Drain the cauliflower rice through a fine sieve, reserving sauce in another saucepan. Season cauliflower rice with salt and reserve for assembly.
- Bring the saucepan of Beurre Monté to a boil again. Trim the cauliflower leaves into 8cm lengths and place into a fine mesh sieve. Pour the hot sauce over the leaves to warm them through. Season with salt and set aside for assembly.
- For Duck Breast and Duck Jus, score the skin of duck breasts in a diamond pattern and place skin side down in a cold ovenproof nonstick pan over medium heat. Cook until fat has almost completely rendered out and the skin is crispy and golden.
- Meanwhile, place the wings and diced onion in a pan over medium high heat and sauté until the wings are well caramelised, about 5 minutes. Add garlic and sauté for another 2 minutes then add wine to deglaze pan. Once the wine has almost evaporated, add the chicken stock and allow to simmer until reduced by half, about 10 minutes.
- Turn the breasts and cook for 1 minute. Turn breasts onto skin. Place pan into the oven and cook until thickest part of the breast reaches 48C, about 4 minutes. Remove from the pan and place onto a wooden board and rest until temperature increases to 52C. Slice in 5mm slices to serve.
- To finish the jus, add the butter, a cube at a time and stir until smooth and emulsified. Season with salt and pepper. Pass through fine mesh sieve into a clean saucepan and reheat gently when ready to serve.
- For the Herb Bouquet Garni, carefully wash and dry all the herbs. Lay the sorrel and beetroot leaves onto a clean board, ensuring they overlap. Arrange nasturtiums, pineapple sage and basil leaves in an overlapping pattern over the top. Peel a long fine slice of celery stalk, then use a knife to cut this to achieve a long 2mm wide strip of celery. Tie the herbs around the centre to secure. Tuck flowers in between the gaps. Lightly spray the bouquet with olive oil and 3 sprays of apple cider vinegar. Set aside.
- To assemble, pour the Rocket purée into a compartment of bento box, about 5mm depth and top with strawberries. Place the onion noodles in another and top with slices of duck breast. Season with salt and sprinkle with onion dust. Arrange cauliflower leaves in another compartment and place crudités and cauliflower rice on top. Lay the herb bouquet garni in the bottom right portion of the bento box and finally, add the Duck Jus.
