“Assiette of Duck”

Duck Liver Pate

1. Heat 30g butter in a large saucepan over medium-high heat. Add shallots, garlic and thyme and cook, stirring occasionally, until shallots are soft (5-6 minutes).
2. Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor.
3. Heat 30g butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor.
4. Return pan to heat, deglaze with brandy and cook for 2 - 3 minutes, scraping the base of the pan with wooden spoon, then add to the food processor.
5. Add vinegar and remaining butter to the food processor, process until smooth and then add cream and process to combine. Adjust seasoning to taste and pass through a fine metal sieve.
6. Spoon into a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes).
7. Pour clarified butter to cover and refrigerate until set (2-3 hours).
8. Note: To clarify butter, cook butter over a low heat until fat and milk solids separate. Strain off clear butter and discard milk solids. You will lose about 20 per cent of the volume in milk solids.

Caramelised Onion Jam

1. Heat 2 tbsp olive oil in a medium saucepan over a medium-low heat.
2. Add onion; cook for 10 minutes or until soft.
3. Add the brown sugar and cook for a further 2-3 minutes until sugar starts to caramelise; season to taste.
4. Add cranberry jelly, balsamic vinegar and thyme and simmer gently for 15 minutes, or until most of the liquid has evaporated and the jam has thickened.

Peking Duck Pancake

1. Combine flour, cornflour, water, milk, eggs and half the butter in a food processor. Process until batter is smooth.
2. Pour into a jug. Cover and stand for 15 minutes.
3. Heat a non-stick frying pan over medium heat.
4. Brush with remaining butter.
5. Pour a tablespoonful of batter into frying pan. Spread to form a thin pancake, about 16cm in diameter. Cook for 2 minutes.
6. Turn and cook for a further minute. Transfer to a plate. Repeat with remaining batter.
7. Follow instructions on cooking the duck and thinly slice.
8. Place a slice of duck, 1 piece of onion, 1 cucumber baton and 1 teaspoon of hoisin sauce onto each pancake.
9. Roll up & serve.

Duck Escallops

1. Place a frypan over a medium heat.
2. Lightly season the duck breasts with a little salt and freshly ground pepper.
3. When the pan is hot, place the breasts skin side down using no oil and cook for 3 minutes until the skin begins to brown.
4. Turn over and cook for another minute.
5. Place breasts into a hot oven 200 degrees for 8 minutes.
6. When cooked, remove from the pan and rest the breasts for about 5 mins. This will allow the juices to settle.

Orange and Rosemary Sauce

1. Combine the rind, juice, jam and stock in a pan and simmer, uncovered for about 20 minutes or until it has reduced by half.
2. Add the butter and stir until it has melted.
3. Stir in the blended cornflour and water and rosemary and stir over the heat until the sauce boils and thickens.

To Serve:

1. Slice duck breast thinly and pour a small amount of sauce over the meat.