Recipes

Duck Fat Chips

Ingredients:

  • 8 Sebago Potatoes
  • Rendered Duck Fat

Method:

  1. Firstly give the potatoes a good scrub and cut them into thick chips with the skin on. Pat dry with a paper towel.
  2. Pre heat the duck fat in a fryer to 130 degrees and cook the chips for 7-8 minutes or until soft to the touch.
  3. Remove the chips from the fryer and drain well on paper towels. Allow to cool.
  4. Increase the heat on the fryer to 180 degrees and cook the chips again for a further two minutes or until golden all over.
  5. Remove once more, drain on paper towel and serve immediately with a generous sprinkling of sea salt.

Vietnamese Duck Salad

Vietnamese Duck Salad

Ingredients:

The Duck Salad

  • 8 Sebago Potatoes
  • Rendered Duck Fat
  • 2 cooked duck breasts (skin removed)
  • 300g wombok/Chinese cabbage, finely-shredded
  • handful bean sprouts
  • 2 medium red chillies, finely chopped
  • Handful coriander, stems finely chopped and leaves shredded or torn at last minute
  • Small handful Vietnamese mint (or normal mint), finely shredded or torn at last minute
  • 1 medium lime, juice only
  • Handful roasted cashews (roughly-chopped) Save a handful reserved for garnish

The Dressing

  • 1 clove garlic, finely chopped
  • 1 medium red chilli, finely chopped finely
  • 2 tbsp Asian fish sauce (Nam Pla)
  • 2 tsp rice wine vinegar (or normal white vinegar)
  • 2 tbsp castor sugar (dissolved in 30mls warm water)

Method:

  1. Cut the duck into thin strips
  2. Make the dressing by combining all the ingredients in a bowl and mixing well
  3. Mix all the ingredients of the salad together and moisten with the lime juice and dressing
  4. Pile the salad up onto a nice square white platter or individual plates or bowls
  5. Garnish with the reserved cashews and some coriander leaves. You may add a wedge of lime on each portion.

Thai Red Duck Curry with Lychees

Thai Red Duck Curry with Lychees

Ingredients:

  • 2 tbsp cold-pressed olive oil
  • 2 tbsp red curry paste (see recipe provided or use ready-made product)
  • 2 large cans coconut cream (800 ml in total)
  • handful coriander (wash thoroughly, discard roots, separate leaves, chop stalks)
  • 6 kaffir lime leaves
  • 600 g skinless, duck breast (cut into 2-cm cubes)
  • 2 handfuls green beans, cut into 2-cm lengths
  • 6 large button or shitake mushroom, thick slices
  • 1 x 400g can lychees, drained
  • 1 lime, zest and juice
  • Fish sauce, to taste
  • Palm sugar, to taste
  • handful Thai basil leaves (or normal basil) chopped roughly
Serves 4

Method:

  1. Gently heat oil and add the curry paste (add more if you like it hot), kaffir lime leaves and coriander stalks and fry for 30 seconds on a low heat
  2. Add coconut milk, mix well and bring to the boil
  3. Add duck pieces and simmer for about 10 to 15 minutes on low heat or until duck is cooked
  4. Add beans and mushrooms. Cook for a further 2 minutes or until vegetables are soft
  5. Finish off by adding lychees, lime juice and zest, fish sauce and palm sugar to taste
  6. Then add shredded coriander ant Thai basil leaves
  7. Check taste, and balance ingredients using more of the above ingredients (in point 5) if needed. The curry shouldn't be too salty, too sweet or too acidic
  8. Serve in a large bowl and accompany with steamed Jasmine rice

Thai Red Curry Paste

Ingredients:

  • ½ tbsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 6 dried red chillies, soaked in boiling water, squeezed dry, then roughly chopped
  • 1 red onion, coarsely chopped
  • 2 sticks lemon grass (white part only), finely chopped
  • 5 cloves garlic, chopped
  • 6 coriander roots, coarsely chopped
  • handful coriander stems, chopped
  • 4 kaffir lime leaves, chopped
  • 1 lime, zest only
  • 1 tsp ground turmeric
  • 1 tbsp Hungarian or Spanish paprika (must be bright red in colour and not the smoked variety)
Makes lots

Method:

  1. Place coriander and cumin seeds in a dry frying pan and roast over medium heat for 2 to 3 minutes, shaking the pan constantly.
  2. Place roasted spices and peppercorns in a mortar and pestle and pound until finely ground
  3. Place ground spices, salt, nutmeg and chilli in a food processor or in a pestle and mortar and process or pound until smooth
  4. Add remaining ingredients and pound or process for 20 seconds at a time, scraping down the sides of the processor bowl each time, until a smooth paste is formed

Duck Shank Tagine with Apricots and Cumin

Duck Shank Tagine with Apricots and Cumin

Ingredients:

  • 2 tbsp cold-pressed olive oil
  • 8 duck shanks or legs, skin on
  • 1 onion, finely chopped
  • 2 cloves garlic, sliced
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 400 g can crushed tomatoes
  • 1 cup chicken stock
  • 1 cup dried apricots, coarsely chopped
  • ½ lemon, juice only
  • large handful flat-leaf parsley leaves
  • large handful coriander leaves
  • sea salt
  • freshly ground black pepper, to taste
Serves 4

Method:

  1. Gently heat oil and fry duck shanks or legs until golden brown
  2. Drain away most of the fat
  3. Add onions, garlic, turmeric, cumin and cook gently for 2 minutes
  4. Add tomatoes, stock and cover and cook in the tagine or casserole dish either on a low flame, or in a pre-heated oven (180°C) for 30 minutes
  5. Add more water if necessary during the cooking if duck gets too dry and isn't cooked
  6. Add apricots and lemon juice and cook for a further 10 minutes or until duck is cooked
  7. At the end of the cooking, remove from heat and check seasoning.
  8. Finish by adding chopped parsley and coriander

Duck and Water Chestnut Wantons

Duck and Water Chestnut Wantons

Ingredients:

  • 300g duck mince
  • 2 green shallots, trimmed, sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 2 tbsp finely chopped fresh lemon grass
  • 3 fresh kaffir lime leaves, centre vein removed, finely shredded
  • 6 water chestnuts, drained, cut in half horizontally
  • 2 tsp fish sauce
  • 12 flour wonton wrappers
  • Vegetable oil, to deep-fry
  • Sweet chilli sauce, to serve (see homemade recipe supplied)
Makes 12

Method:

  1. Combine duck mince, shallots, garlic, ginger, lemon grass, lime leaves, water chestnuts and fish sauce in a bowl and allow to marinate for 10 minutes
  2. Place 6 wonton wrappers on a clean work surface. Place half a water chestnut in the middle of each wrapper. Then spoon a heaped tsp of duck mixture onto centre of each chestnut. Brush edges with water. Pinch together to enclose filling. Repeat with remaining wrappers and duck mixture
  3. Heat oil in a deep fryer to 175 C. Deep-fry 6 wontons at a time for 5-6 mins or until golden. Drain on paper towel. Repeat with remaining wontons.
  4. Allow to cool slightly before serving with homemade sweet chilli sauce

Homemade Sweet Chilli Sauce

Ingredients:

  • 25 mls vegetable oil
  • Large handful coriander, stalks only chopped finely
  • 2 cloves garlic, finely chopped
  • 10g ginger, finely chopped
  • 6 small red chillies, finely chopped
  • 500g sugar
  • 50 mls cold water, approx
  • ½ lime, juice only
  • 30 mls fish sauce, approx

Method:

  1. Warm up the oil in a medium heavy based saucepan and add the coriander stalks, ginger, garlic and chillies
  2. Sweat for a few minutes over low heat with no colour and until the fragrance can be smelt
  3. Add the sugar and moisten with cold water. Add enough water to dissolve the sugar. Stir at this stage until the sugar dissolves
  4. Continue to cook for about 15 minutes on a low heat
  5. Then add the fish sauce and the lime juice and allow to cool down
  6. Serve when left to come to room temperature. Do not taste it yet, stick your finger in yet or serve it until it is cool as you will burn your fingers and tongue. It is extremely hot caramel at this stage

Duck, Pineapple and Almond Qunioa

Duck, Pineapple and Almond Qunioa

Ingredients:

  • 500 ml cold water
  • 150 g (1 cup) white or red quinoa, drained, rinsed
  • 1 cup steamed or poached lean, duck meat, diced small
  • ½ cup pineapple pieces, cut into small dice
  • 1 small red capsicum, de-seeded, diced small
  • 2 handfuls sunflower seed kernels
  • 2 handfuls slivered almonds
  • 4 green shallots, trimmed, thinly sliced
  • handful coriander leaves, coarsely chopped
  • handful flat-leaf parsley, coarsely chopped
  • 1 lemon, juice only
  • 1 tbsp cold-pressed olive oil
  • Sea salt and freshly ground black pepper, to taste
Serves 4

Method:

  1. Gently heat oil and fry duck shanks or legs until golden brown
  2. Drain away most of the fat
  3. Add onions, garlic, turmeric, cumin and cook gently for 2 minutes
  4. Add tomatoes, stock and cover and cook in the tagine or casserole dish either on a low flame, or in a pre-heated oven (180°C) for 30 minutes
  5. Add more water if necessary during the cooking if duck gets too dry and isn't cooked
  6. Add apricots and lemon juice and cook for a further 10 minutes or until duck is cooked
  7. At the end of the cooking, remove from heat and check seasoning.
  8. Finish by adding chopped parsley and coriander

Poached Duck with Noodles, Bok Choy and Laksa

Poached Duck with Noodles, Bok Choy and Laksa

Ingredients:

  • 4 medium skinless duck breasts
  • 1 lt chicken stock
  • Large handful coriander, roots scraped and washed, stems and leaves left whole
  • 2-cm knob fresh ginger, sliced
  • 2 cloves garlic, peeled, crushed whole
  • 1 stick lemon grass, smashed, cut into 2 pieces
  • 5 kaffir lime leaves
  • 2 bunches bok choy, broken into pieces
  • 100g vermicelli noodles, cooked
Serves 4

Method:

  1. Place stock , coriander roots and stems, ginger, garlic, lemon grass and lime leaves in a large pot and bring to the boil. Simmer for 15 minutes to allow time for flavours to infuse the liquid
  2. Reduce the heat, so there is no visible movement (around 95°C) and lower duck breast in on a slotted spoon or carefully with tongs. Cover duck with a large disc of baking paper (called a cartouche in the professional kitchen)
  3. Gently poach duck for about 10 minutes or until it is white all the way through and reasonably firm to the touch when checked with a knife
  4. Add the pieces of bok choy and poach for a few minutes until just cooked
  5. Remove duck and bok choy from poaching liquid and serve in big bowls with warm noodles, laksa sauce (see recipe below) poured over the top and garnish with coriander leaves

Laksa Sauce

Ingredients:

  • 2 x 400 ml cans coconut milk
  • 1 bunch coriander, washed, roots removed, stems cut roughly, leaves saved for garnish
  • 2-cm knob fresh ginger, peeled, finely sliced
  • 2 stalks lemongrass, cut in two, smashed
  • 6 kaffir lime leaves
  • 4 cloves garlic, peeled, finely sliced
  • 2 tsp turmeric
  • 1 tbsp Thai green curry paste
  • 2 tbsp soy sauce
  • 2 tsp palm sugar, grated
  • ½ lime, juice only
Makes 800 ml

Method:

  1. Put coconut milk into a medium-sized saucepan and add all other ingredients except soy sauce and lime juice
  2. Bring to the boil and simmer for about 10 to 15 minutes
  3. Strain, taste and finish with soy sauce, sugar and lime juice to taste

Crispy Skin Duck Breast with Black Cherry Glaze

Crispy Skin Duck Breast
with Black Cherry Glaze

Ingredients:

Crispy Skin Duck Breast

  • 2 x 180 g Pepe's duck breasts, skin scored
  • sea salt and freshly-ground black pepper

For the glaze

  • 30 mls port
  • 100 mls good quality brown stock, hot
  • 100g black cherries (plus juice from jar or can)
  • Cornflour if necessary

Method:

  1. Gently heat a non-stick frying pan. Dry off the skin of the duck and rub some sea salt into the scored skin. Place in the pane skin side down.
  2. Cook gently on low heat until the skin is golden and crisp, about 2 to 3 minutes. Drain away any fat as soon as it accumulates so the pan is always dry. This will encourage more fat to render out of the duck.
  3. Turn over and cook the other side for about 2 to 3 minutes.
  4. Check to see if the duck is cooked (ie should be medium rare at this stage, flesh should feel a little resilient or springy to the touch). Remove all the breasts from the pan, keeping the pan juices and sediment in pan and allow to rest covered with foil for at least 5 minutes somewhere warm.
  5. Place the pan with the sediment and juices back over a low flame and drain away any excess fat. Add the port and deglaze the bottom of the pan (ie using a spoon, try to remove as much of the sediment from the bottom of the pan as possible so it comes off into the sauce).
  6. Add the stock and cherry juice and allow to reduce by 2/3.
  7. Add the cherries and then season to taste and thicken slightly with a little diluted cornflour if necessary.
  8. Serve with the duck breast either sliced or whole and accompany with duck roasted potatoes and vegetables of your choice.

Duck Roasted Potatoes

Duck Roasted Potatoes

Ingredients:

  • 6 potatoes, washed and peeled and cut into even pieces
  • 100g Pepe's duck fat or dripping
  • 3 cloves garlic, peeled and smashed
  • 3 sprigs thyme
  • 3 sprigs rosemary
  • Sea salt and pepper
Serves 4

Method:

  1. Heat the duck fat in a large frying pan and then fry off the duck sausage pieces till golden brown. Remove from pan and keep warm
  2. Add the onions and cook gently till soft and golden. Add bacon, garlic and herbs and cook gently for about 5 minutes
  3. Add crushed tomatoes and simmer for 5 to 10 minutes. Add seasoning then return the duck sausage pieces to the sauce to warm through
  4. Serve with warm fettuccine and some shaved parmesan cheese

Duck Breast with Maple Glaze and Pecans

Duck Breast
with Maple Glaze and Pecans

Ingredients:

Duck Breast

  • 4 duck breasts, skin on

Sauce

  • 30 mls sweet soy sauce (Ketchup Manis)
  • 60mls light soy sauce
  • 60 mls maple syrup
  • 60 mls chicken stock
  • 2cm piece ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp ground anise or Chinese five spice

To Serve

  • ½ cup pecan nuts, roasted
  • 1 bunch asparagus
  • 1 bunch bok choy
Serves 4

Method:

  1. Dry the duck breast well with paper towel then score the skin and lightly season with sea salt. Add to a hot pan, skin side down for about 5 to 6 minutes. Allow the skin to crisp up but not burn. Carefully spoon away some of the fat while it is cooking. Retain for future use
  2. Turn the duck over and then cook for about 2-3 minutes on the other side ( duck should be medium rare-a little springy to the touch). Remove from pan, cover with foil and rest somewhere warm for 5 minutes
  3. Drain away any excess fat in pan, then add all ingredients for the sauce and reduce by half until thick and syrupy
  4. Slice the duck and serve with sauce drizzled over and around and finish with pecan nuts and steamed asparagus and Asian greens

Duck Sausage Fettuccine

Duck Sausage Fettuccine

Ingredients:

  • 2 tsp duck fat
  • 4 duck sausages, cut into 8 round pieces each
  • 1 large onion, peeled and sliced thinly
  • 2 rashers streaky bacon, cut into batons
  • 2 cloves garlic, crushed
  • 1 tbsp Italian dried herbs (oregano, marjoram, basil and dried chilli flakes)
  • 1 x 400g crushed tomatoes
  • 2 handfuls fettuccine, cooked to al dente (with the tooth)
  • Sea salt and freshly ground black pepper
  • Parmesan to serve
Serves 2

Method:

  1. Heat the duck fat in a large frying pan and then fry off the duck sausage pieces till golden brown. Remove from pan and keep warm
  2. Add the onions and cook gently till soft and golden. Add bacon, garlic and herbs and cook gently for about 5 minutes
  3. Add crushed tomatoes and simmer for 5 to 10 minutes. Add seasoning then return the duck sausage pieces to the sauce to warm through
  4. Serve with warm fettuccine and some shaved parmesan cheese