New Duck


Author: Chris Bonello of Zagame Corporation


For the duck breasts:

  • 2 duck breasts

3 large beetroots:

  • Port Mahon Tartare sauce
  • Red wine jus

For the baby beetroots:

  • 4 baby beetroots

For the pecans:

  • 100g pecan

For the onions:

  • 4 pickled baby onions

For the golden beetroots:

  • 1 golden baby beetroot
  • 1 part water, 1 part vinegar, 1 part sugar (pickling juice)

For the candied striped beetroot:

  • 1 candied striped beetroot

For the simple sugar syrup:

  • 100g sugar
  • 100ml water

For presentation:

  • 8 beetroot leaves (baby chard)

Cooking Method

To prepare the duck breast:

  1. Score the duck breast.
  2. Season both skin and flesh.
  3. Cook in a medium heat pan with no oil.
  4. Render all the fat down for about 4 minutes.
  5. Turn over the duck and cook for further 3 minutes while basting the fat with a spoon all the time.
  6. Rest for 5 minutes.
  7. Place in the oven for 2 minutes.
  8. Cut both edges off lengthways.
  9. Cut the duck breast in half.

To prepare beetroot tartare puree:

  1. Individually salt and wrap 3 large beetroots (200g) in baking paper and foil.
  2. Cook at 180 degrees for 30 minutes or until really soft. In a Vitamix or bar blender, blend until fine.
  3. Season with salt and add 80g of the Port Mahon Tartare sauce.
  4. Pulse until fully combined.

To prepare the baby beetroots:

  1. Steam for 7 minutes.
  2. Peel and cool down.

To prepare the simple sugar syrup:

  1. Boil water and sugar together.

To prepare the pecans:

  1. Blanch the pecans for 30 seconds.
  2. Pat dry.
  3. Cook in simple sugar syrup for 4 minutes.
  4. Take out and deep fry until caramelised.
  5. Crush in a mortar and pestle.

To prepare the BBQ onions:

  1. Cut the onions in half lengthways.
  2. Sear in a hot pan with the skin on until black.
  3. Cook for 3 minutes at 180 degrees.
  4. Peel the petals into individual leaves.

To prepare golden beetroots:

  1. Shave thinly and pickle for 24 hours.

To prepare candied striped beetroot:

  1. Slice thinly.
  2. Cut into 3cm rings with a ring cutter.
  3. Cut the rings with a 2cm cutter.
  4. Keep both the loop and the edge for garnish.
  5. Freshen up in ice cold water.

To present:

  1. Scatter beetroot leaves artfully over plate.
  2. Plate up as per picture.