This dish is good – very bold flavours – the wasabi could blow your head so take care! but the combination of salt (soy) sweet (melon) and heat (wasabi) was a good one. The duck was from the market (a local producer) and was full of gamey taste.
INGREDIENTS Serves 4
2 large duck breasts
For the cure
1/2 teaspoon coriander seeds
1/2 teaspoons black pepper corns
1 teaspoon Thyme leaves
2 bay leaves
55g caster sugar40g salt
Serve with
8 thin slices of ripe melon
Wasabi
Dark soy sauce
METHOD
Blitz the cure ingredients to a fine powder. Spread half in the bottom of a dish. Place the duck (skin side down) on the cure & sprinkle the remainder over and around the duck. Cover and chill overnight.
Preheat Oven 170°C.
Wash the cure off the duck and place in a shallow dish. Add sufficient water to come 1/2 way up the duck. Cook for 20 25 minutes.
Remove and leave to cool until firm enough to slice. Serve with melon a dab of wasabi & a dipping bowl of soy sauce.
Original Recipe Dianna Henry Gastro Pub
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