Crispy skin duck breast with cauliflower, bitter salad and candied pecansRecipe
CLEVER: This hearty dish balances sweet and savoury. Picture: Dominique CherryTHE CHEFRafael Tonon, head chef at Mr Busby’s
THE INSPIRATIONThis is one of my favourite dishes.The duck breast and candied pecans work perfectly together. Serves 4.
CHEF’S TIPSYou can add Luxardo Maraschino cherries to this dish which can be found at any imported food store. I like to mix the syrup from the cherries into the dressing.
INGREDIENTS4 x 200g duck breast
1 cauliflower, cut into small pieces
1 litre milk
2 eschallots finely sliced
2 garlic cloves finely sliced
1 small jar Luxardo Maraschino cherries (optional)
oil for deep frying
50g duck breast prosciutto or any prosciutto
150ml extra virgin olive oil
50ml Chardonnay vinegar
1 yellow witlof
1 red witlof
1 baby frisee
METHODCauli puree: Sautee garlic and eschallots until lightly brown, add cauliflower and sautee for another minute. Cover with milk and cook over low heat until cauliflower is soft and half of milk has evaporated. While still warm, strain cauliflower, keeping liquid, and add to a blender. Season to taste and blend it until smooth, adding some of the remaining cooking liquid if necessary.
Candied pecans: Place pecans, water and sugar into a small sauce pan and bring it to the boil. Cook over medium heat until liquid has reduced and it starts to have a caramel colour. This would take 5-10 min. Strain and let it sit for 5 min. Heat enough oil to cover all pecans in a small sauce pan to 180 degrees. Fry pecans until golden, stirring at all times. Set aside.
Bitter salad: Cut witlof in quarters, cut core out and loosen layered leaves. In a bowl, mix both witlof and frisee. For the dressing simply mix oil and vinegar and if using Luxardo cherries, add 4 tablespoons of cherry liquid. To serve, dress and season leaves, place on plate and top with candied pecans, sliced prosciutto and 2 cherries halved.
Duck breast: Pre heat oven to 200 degrees. Pat dry breast and score skin in a criss-cross pattern. Season both sides. Heat fry pan to medium, place a small piece of baking paper on top and place breasts skin side down and cook until golden and crispy and fat rendered. Turn breast and cook for a further minute then transfer to a roasting tray and place it in oven for a further 3 min or until desired temperature. Rest for 6 min. To serve, spoon a little puree next to salad, cut duck breast in half on an angle and place it slightly off the puree.
Win breakfast for two at Mr Busby’sWeekenderis giving away a weekly prizeto one lucky reader to coincide with our month-long recipe series from Mr Busby’s head chef Rafael Tonon.
Mr Busby’s, at Dalwood Estate, is a Brazilian-inspired, family-friendly restaurant offering a leisurely lunch or breakfast. Everything is made from scratch using seasonal, local produce and quality ingredients carefully selected by Tonon.
The Brazilian-born-chef has called home for the past 16 years and has worked at some of our most celebrated restaurants. Most recently, he was the executive chef at the Publica Group in Sydney. He’s also worked under Pete Evans atHugo’s; for well-known Italian chef Massimo Mele’s catering business; and had brief stints at Sydney restaurants Fei Jei (Cantonese) and Barrio Chino (Mexican).
Taking its cue from its sister restaurant, MEET in Newcastle, meat at Mr Busby’s is slow-cooked over aromatic wood and charcoal on the kitchen’s bespoke barbecue rotisserie. The restaurantis open for breakfast and lunch on Saturday and Sunday from 8am to 4pm.
Week three’s giveaway is breakfast for two at Mr Busby’s, located atthe historic Dalwood Estate on the banks of the picturesque Hunter River.To enter,send the word “Breakfast” [email protected]成都上门按摩.auor text “Breakfast” to 0427 369 610, including your name, address and phone number. Entries close at 9am on Wednesday (December 19).