Christmas Duck Breast

SEE RESTAURANT

14 MINUTES PREP TIME | 40 MINUTES COOK TIME | SERVES 4

INGREDIENTS

4 large duck breasts 1 grated zucchini 2 Eumundi Farm Fresh free range eggs ¼ cup of self-rising flour (GF if you like) ½ shaved fennel 1 lime pulled and segmented 1 blood orange peeled and segmented 1 lemon peeled and segmented 2 hand full of rocket Frying oil 4 tablespoons of fig jam 2 tablespoons of white vinegar 250mm of chicken stock Salt and pepper to taste

METHOD

DUCK BREAST

Score the skin about 1 centimetre apart rub with a bit of salt and oil. Place under the grill section of the oven and cooked until skin light brown, let it rest for 10 minutes and gently slice through the score but only cut to ¾ deep. It should be nice and medium rare.

FRITTER

Mix the zucchini, eggs, flour, 50mls chicken stock, salt and pepper to taste. With a large spoon place big blobs on the hot oil, make sure you flatten them a little.

SALAD

Toss the fennel, citrus, vinegar, rocket and salt and pepper to taste.

FIG JUS

In a saucepan bring the chicken stock to boil add fig jam salt to taste let it reduce in low heat to your liking. Place your flatten fritter at the bottom, stack your salad on top, then place your duck fan on top and drizzle with jus.