Yellow Japanese Duck Curry

Method

1. Cut duck fillets into halves long ways and then cut into chunks about 2cm square. Cut onion, carrot and potato also into chunks.  Finely chop garlic and ginger.
2. Pan fry duck, carrots, onions, garlic, ginger and potatoes until golden brown – caramelise
3. Add yellow curry and flour.  Mix into a thick consistency (like a roux)
4. Slowly add chicken stock in small parts mixing all the time until you reach a smooth curry consistency.  Add grated apple, chutney, apricot jam, a squeeze of lemon juice and soy sauce for extra salt flavour of your preference.
5. Bring to boil simmer for 10 mins and serve with steamed rice.

Ingredients

2 duck breast fillets
1 Onion
1 Carrot
1 small piece Ginger
2 cloves Garlic
2 potatoes
3 tbsp yellow curry powder
2 tbsp flour
1 litre Maggie chicken stock
Half grated apple
1 Tbps honey
1 Tbps apricot jam
1 Tbps chutney (3 threes yellow)
Squeeze lemon juice
Soy sauce for added salt taste as required

Vietnamese Duck Pho

Method:

1. Pan fry duck breast skin side down until golden brown. Turn and pan fry meat side down.
2. Place in oven at 180 C for 15mins to finish off.  Allow to rest
3. Using same pan and left over duck fat, fry chopped garlic, chopped carrot, chopped onion, chopped ginger and chopped coriander (leave some sprigs coriander for garnish)
4. Add Maggie beef stock, Fish sauce (this is salty so according to your taste) and pinch salt and pepper
5. Bring to boil. Add noodles of your choice and simmer until cooked
   Remove bouquet Garni
6. Slice duck breast and add on top with the Mung bean sprouts, sliced shallots and coriander sprigs

Ingredients

2 duck breast fillets
1 Clove garlic
1 carrot
1 onion
1 x 3inch piece ginger
Coriander (small bunch)

Best in bouquet Garni so it can be removed
Star anise
Cloves
Cinnamon stick
Fennel seeds

Fish sauce to taste
1 litre Maggie beef stock
Noodles of your choice
2 tbs Chopped shallots
½ cup Mung bean sprouts

Vietnamese Duck Salad

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.

Ingredients:

The Duck Salad

• 8 Sebago Potatoes
• Rendered Duck Fat
• 2 cooked duck breasts fillets (skin removed)
• 300g wombok/Chinese cabbage, finely-shredded
• Handful of bean sprouts
• 2 medium red chillies, finely chopped
• Handful of 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 of 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)

Duck Fat Chips

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.

Ingredients:

• 8 Sebago Potatoes
• Rendered Duck Fat

Thai Red Duck Curry with Lychees

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 and 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

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 fillet (cut into 2-cm cubes)
• 2 handfuls green beans, cut into 2-cm lengths
• 6 large button or shiitake 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

Thai Red Curry Paste

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

Ingredients:

Duck Shank Tagine with Apricots and Cumin

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

Ingredients:

• 2 tbsp cold-pressed olive oil
• 8 duck leg shanks, 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

Duck and Water Chestnut Wantons

Ingredients:

• 300g duck mince or MDM
• 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

Sweet Chilli Sauce

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

Ingredients:

Duck, Pineapple and Almond Qunioa

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

Ingredients:

• 500 ml cold water
• 150 g (1 cup) white or red quinoa, drained, rinsed
• 1 cup steamed or poached lean, duck leg shank 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

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

Laksa Sauce

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

Ingredients:

Crispy Skin Duck Breast

• 2 x 180 g Pepe’s duck breast fillet, 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

Duck Roasted Potatoes

Ingredients:

• 6 potatoes, washed and peeled and cut into even pieces
• 100g Pepe’s rendered duck fat
• 3 cloves garlic, peeled and smashed
• 3 sprigs thyme
• 3 sprigs rosemary
• Sea salt and pepper

Serves 4

Duck Breast with Maple Glaze and Pecans

Ingredients:

Duck Breast

• 4 duck breast fillets, 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

Duck Sausage Fettuccine

Ingredients:

• 2 tsp rendered 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