Roasted duck with pickled figs
Recipe by Michael Meredith
4 cups water
1 bay leaf
30g , grated
Rosemary to garnish, chopped
Chives to garnish, chopped
Sea salt to taste
1 bay leaf
½ tsp Spice Trader black peppercorns
½ tsp Spice Trader juniper berries
1 shallot, finely sliced
285g jar , halved (including syrup)
1/4 cup (EVO)
4 Gameford Lodge duck breasts
200g shiitake mushrooms, thickly sliced
100g wood ear or oyster mushrooms, thickly sliced
Micro watercress to garnish
Heat water and bay leaf in a small pot until boiling. Slowly whisk in the polenta. Continue to whisk over a high heat until the polenta begins to thicken. Turn down heat to low and cook for 8 minutes until smooth and thickened. Whisk in butter and Parmigiano. Season to taste and finish with rosemary and chives.
Heat vinegar, water, bay leaf, peppercorns and juniper berries in a small pot until just boiling then remove to one side. Place shallots, figs and syrup in a small bowl and strain the hot liquid over. Stir in EVO. Set aside to infuse for 1 hour.
Preheat oven to 180°C. Score the duck skin and season with salt. Place duck in an ovenproof pan, skin-side down. Heat slowly for 5-6 minutes to render off the fat. Drain and reserve the fat. Turn the duck breast over to sear for 1 minute, place pan in the oven for 7-8 minutes. Remove and rest for 5 minutes before slicing. Sauté shiitake mushrooms in the pan with reserved duck fat for 4 minutes. Add wood ear mushrooms and cook for 1-2 minutes before deglazing the pan with stock. Simmer until reduced and shiny. Stir in the mascarpone and remove from the heat.
Spoon the polenta in the middle of a bowl. Slice duck and arrange on top. Spoon the mushrooms around and top with the pickled figs. Garnish with watercress and serve.
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