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Crispy duck with roasted beetroot and fennel salad

Serves   1
Prep time: 45 mins
Cooking time: 1 hr
Plate of food

Ingredients

Method

Ingredients

Duck

  • 1 Duck breast

Roasted Beetroot and Fennel Salad

  • 1 Beetroot, peeled and cleaned
  • 1 Fennel bulb, washed and cored and thinly sliced on a mandolin
  • 2Tbsp Olive oil
  • 1 Lemon, juiced
  • To Taste Salt and pepper 

Battered Hakeke

  • 3 Wild oyster mushrooms
  • 3Tbsp Flour
  • 2Tbsp Water
  • To Taste Salt and pepper
  • To fry Canola oil

Walnut, Honey, Goats Cheese Mix

  • 60g Goats cheese
  • 40g Walnuts, toasted and crushed
  • 1Tbsp Wild thyme honey

Method

Crispy Duck

  1. Season duck.
  2. Place into a pan skin side down to sear.
  3. Pour off excess fat as the cook goes on. 
  4. Turn to seal the other side. Remove from the pan and leave to rest.
  5. Slice just before serving. Re-season.

Roasted Beetroot And Fennel Salad

  1. Place beetroot onto a lined tray and season. Drizzle with olive oil. 
  2. Place into the oven to roast for 15 mins or until soft.
  3. Slice into pieces. Mix with sliced fennel.
  4. Keep warm to serve.

Walnut, Thyme Honey and Goat Cheese

  1. Mix in a bowl until combined and set aside. 

Battered Hakeke

  1. Mix flour and water together to make a batter. Season and set side. 
  2. Heat oil until just smoking.
  3. Carefully place mushrooms into the batter and then into the hot oil. 
  4. Leave to turn golden brown and go crispy. 
  5. Drain on a paper towel and season.
  6. Keep warm to serve.