Crisp Skin King Cole Duck a l'Orange Citrus Salad and Caramelised Fennel
King Cole is a breed of duck introduced to New Zealand from Canada. The method of cooking the duck perhaps goes against convention as in starting with a hot pan. Don’t be alarmed - it will yield the most wonderful crisp skin.
- 6 x 200gm breasts of duck
- 1 tbsp flaky sea salt
- 150 ml mirin
- 100 ml sake
- 2 cloves
- 1 small piece cinnamon
- juice of 1 pink grapefruit
- 200 ml brown chicken stock
- 2 oranges
- 2 pink grapefruit
- 3 bulbs fennel
- 75 ml extra virgin olive oil
- 50 g unsalted butter
Sprinkle salt into the base of a fry pan, rest duck skin side down on the salt and place the fry pan on a low to medium heat.
Cook for 6 to 8 minutes until all the fat is rendered from the duck and the skin is crisp.
Turn the duck over and cook for a further 2 minutes, remove from the pan and rest for 10 minutes in a warm place in the kitchen.
For the sauce, place the mirin in a sauce pan and reduce to a light caramel, add the grape fruit juice and reduce by half.
Add the sake and reduce by half, add the brown chicken stock, clove and cinnamon and reduce over a medium to high heat by half.
Pass the sauce through a fine sieve and discard any debris.
For the fennel trim the tops and remove the outside stringy layer, cut each bulb into 8 wedges.
Heat olive oil in a fry pan over a medium to high heat, add fennel and colour to light golden on each side 5 to 7 minutes. Add butter and baste with a spoon over the fennel until caramelised, season with freshly milled white pepper and flaky sea salt.
Cut each duck into 4 nuggets and arrange in the middle of a plate, tuck the fennel amongst the duck nuggets and scatter around the citrus segments. Spoon the sauce around the duck.
John Hawkesby’s wine suggestion
- Trinity Hill Hawkes Bay Pinot Noir 2006
- Trinity Hill High Country Pinot Noir 2006
- Nautilus Estate 2006