By Chef Wesley Cameron
- 4 Duck breast
- 250g Carrots
- 50g Onions, sliced
- 1 Pomegranate
- 5g Garlic, crushed
- 5g Fresh ginger, grated
- 2Tbs Chinese five spice
- 4tsp Falklands Citrus Salt
- 50g Toasted Cashew Nuts
- 50g Danish Feta
- Salt and Pepper to taste
- Naartjie Marmalade for serving
- Sundried tomato for serving
- Score fat on the duck breast with a sharp knife then rub in the citrus salt and Chinese 5 spice. Set aside to marinade in the dry rub
- Bring a pot a seasoned water to the boil
- For the Carrot voodles a spiraliser or a mandolin slicer can be used to cut the carrots into a noodle shape. Can be cut by hand to 3mm thickness
- Place a frying pan on medium heat and place the duck breast skin side down to slowly render out the fat and make the skin golden brown and crispy. Once the fat is rendered out turn the heat up high and turn the duck breast over to cook through to medium rare.
- Remove duck from pan and let rest
- Blanch the carrots in the boiling water until tender then refresh in cold water
- Fry the onions on medium high heat in the duck fat until transparent, add the garlic and the ginger, then stir in the carrot voodles. Saute for 5 min then stir in the toasted cashew nut and season with salt and pepper.
- Slice the duck breast and serve with the carrot voodles, sundried tomato pesto and naartjie marmalade. Top with Danish feta, naartjie segments and pomegranate pearls
Ingredients: Naarjie Marmalade
- 400g Naartjies
- 650ml Water
- 750g Granulated sugar
- Peel and segment the naartjies, keep a few segments separate for plating
- Julienne the peel and place into a large bowl.
- Squeeze the juices from remaining segements and add to the peel – discard any pips.
- Pour water over the peel and juice and leave to stand for 2 hours.
- Place the peel and water into a large pot and boil for 30 – 40 minutes until the peel is soft and almost transparent.
- Reduce the heat; add all of the sugar and stir to dissolve – do not boil the mixture until sugar has dissolved.
- Increase the heat to medium and cook the mixture for about 45 minutes, skim off any foam that forms on the surface of the marmalade during cooking.
- To test if the marmalade is ready, place a saucer in the freezer, then pour a spoonful of the marmalade on the cold saucer, run a spoon through the marmalade and if it stays separate, then the marmalade is ready.
- Sterilize glass jars and lids in boiling water then spoon the hot marmalade into the jars and seal with the lids, leave to cool.
Ingredients: Sundried Tomato Pesto
- ¾ Sundries Tomatoes
- 1/3 cup Pine nuts
- 15ml Garlic, crushed
- 125ml Willow Creek Olive Oil
- 1/3 cup Parmesan Cheese, grated
- Salt and Pepper to taste
- Blend the Sundried tomato, Pine nuts and garlic into a puree
- Slowly start adding the oil while continuing to blend until smooth
- Stir in the parmesan cheese and bottle