Spiced duck on kumara and coriander mash
"This recipe was created after being introduced to the unique flavours of duck. I wanted to bring my love for Thai food & duck together with something truly New Zealand. Even though its not complicated to make, my friends feel loved and special when I cook it for them & that's what it's all about."
- 4 x duck breasts (trimmed and the skin scored in 1 cm crosses)
- 2 Tbsp of Chinese five spice powder
- 1 Tbsp of sea salt flakes
- 1 Tbsp of cracked pepper
- 700gm kumara
- 1 Ltr of chicken stock
- 1/2 cup of roughly chopped coriander (keep coriander stalks)
- 1 tsp of sea salt flakes
- 1 tsp cracked pepper
- 250ml of coconut cream
- Zest of 2 limes
- Juice of 1 lime
- 4 small Bok choy
- 1 carrot sliced into matchsticks
- 1/4 of a savoy cabbage slice finely
- 9 cloves of garlic
- 1/2 tsp of chilli finely chopped
- 1/2 capsicum sliced thinly
- 1 spring onion sliced thinly
- 1/2 carrot
- Stem of lemongrass
- 1/2 cup , 1/4 cup and 2 Tbsp of sweet soy sauce or a really good Teriyaki sauce
- Peel and chop kumara, place in to a pot with 500ml of chicken stock and 6 peeled and bruised garlic cloves cook until tender.
- While kumara is cooking, mix Chinese 5 spice powder and the tablespoons of salt and pepper together and rub into the skin of each duck breasts.
- Then in the bottom of a rectangle baking dish put in the teriyaki sauce/soya sauce. Place the duck breast in the dish meat side down, making sure that the skin on the duck breasts remains dry. Place to one side while preparing sauce and vegetables.
- In a saucepan add 500ml of chicken stock, 1/4 cup teriyaki sauce/soy sauce, lemongrass, the roots of the coriander, 1/2 carrot and 2 garlic cloves bruised and simmer till reduced by half.
- In hot salted boiling water blanch the beans and bok choy then put into cold ice water to stop further cooking, dry and put aside to cool.
- Once kumara has cooked, strain, keeping garlic cloves. Mash with the 1tsp of salt and pepper, then add 125ml coconut cream, spring onions, the lime zest and lime juice mix well, keep aside.
- In a large frying pan, heat and add 1 tablespoon of oil on a medium heat. Once pan is hot, place duck breasts skin side down and cook making sure that the fat on the breasts has rendered down as much as possible, this takes 7 to 10mins. There should be no more than 2mm of fat left but be careful not to burn the skin.
- Then put in a pre-heated oven 200c for 7mins. Take out, cover loosely with tin foil and rest for 5mins.
- While the duck breasts are resting. In a large wok heat 1 tablespoon of oil then add 1 clove diced garlic and chilli, followed by the beans, carrots and capsicum and cook for 2 mins. Then add the cabbage and bok choy. Add 2 tablespoons of teriyaki sauce, a pinch of salt and pepper and stir until vegetables are tender but still crunchy.
- Heat up kumara mash and add the chopped coriander.
- Strain stock/jus and add back to saucepan, add 75ml of coconut cream and cook for a further 2 mins, season to taste.
- Cut duck breasts on a slight angle making each piece about 3cm thick.
- To serve - On each lovely plate, slightly off centre put a mound of kumara mash. Place the stir fried veggies over the mash. Place the sliced duck like a fan cascading over the mash and vegetables. Then pour 1 1/2 tablespoons of the jus over the duck. Then sprinkle with some chopped coriander, wipe plates and serve. Enjoy!!!!