Recipe: Duck fit for a queen

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You know who’s a pretty darn good chef? Tonka and Coda’s Adam D’Sylva. And you know what he’s darn good at making? Delicious duck. With the Queen’s Birthday long weekend coming to Victoria (why even? Her birthday is in April, but that’s not for now; day off!) here’s a sure-fire way to inject some majesty into a meal fit for your very own royal family. This is quick, simple and easy and your subjects will bow down to your prowess. And if you really want to show them who rules, match with Rochford Estate’s latest release, 2017 Reserve ‘L’Enfant Unique’ Pinot Noir.

The key here, your majesty, is to get the braise right because this is what makes the flavour. No need to over-complicate the sauce, either, just grab a jar of yellow curry paste from the supermarket.

Duck

Serves 4

Prepare a day ahead and marinate for 24 hours.

8 duck Maryland, knuckle chopped off
500ml Healthy Boy Soy sauce
50g Caster sugar
1/s tblsp finely crushed white peppercorns
1 mandarin or orange peel
Combine ingredients until sugar is dissolved. Add duck Marylands. Marinate for 24hrs

Duck Braise

Ingredients

One large roasting dish = 8 duck legs

1 tin coconut milk

1 red banana chilli split

2 lime leaves

1 lemongrass stalk crushed

1 small knob of ginger

Method

Place milk, lime leaf, lemongrass, chilli, ginger in tray.

Place duck legs in a row 2 x 4 skin side up.

Cook at 140 degrees, 100% heat for 1 ½ hours, until golden and tender.

Serve with steamed jasmine rice, coriander leaves and taro chips (you can buy these from an Asian grocer, or make them by finely slicing taro, deep frying in hot oil until golden and crispy).

Thanks to Adam D’Sylva and Luv-a-Duck. 

Gram Magazine

GRAM is a monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.