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Grilled Duck Breast, Duck Fat Potatoes And Cured Zucchini Salad

Recipe by Tobie Puttock from Tobie & Matt

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I haven’t had duck grilled that much before in Australia but it really is a great way to champion the lovely tender meat of the duck breast. This is a recipe that works beautifully during the summer, its light and the zucchini salad really makes appealing for those warm French (or Australian) nights.

Serves 2

Ingredients

2 medium sized duck breasts fat trimmed a little
4 medium sized roasting potatoes peeled and sliced 5mm thick
2 cloves garlic peeled and finely chopped
Small handful of curly parsley washed and finely chopped
1 tablespoon duck or goose fat
Sea salt & freshly ground black pepper
1 medium sized zucchini washed
Small handful of mixed parsley, mint and rocket
Best quality olive oil
½ lemon
10 g garlic chives or normal chives

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Method

Firstly pop the sliced potatoes into a pot, cover with water with a pinch of salt and bring to the boil. Reduce to a simmer and cook until you can pierce the potatoes with a knife. Drain out the water and allow the potatoes to cool side by side on kitchen paper.
Heat the duck (or goose) fat in a pan large enough to hold all the potatoes side by side. Once the fat has melted a little pop the potatoes in and cook on a medium heat so the potatoes absorb the fat. Once the first side is golden brown flip them over and brown the other.
If there is still excess fat in the pan reduce the heat right down and allow the potatoes to continue cooking until they are crisp. Finally toss through chopped garlic and parsley. Season and put to one side in a warm place.
Season the duck breast generously and pop onto a hot grill or BBQ and cook for about 3 minutes each side. Remove and allow to rest for at least two minutes in a bowl.
Use a potato peeler to peel long strips of the zucchini into a bowl, do this for the whole zucchini. Sprinkle some salt over the zucchini and allow to rest for two minutes. Rinse in cold water and toss with the herbs and rocket. Dress with your favourite olive, salt, pepper and a squeeze of lemon.
Slice the duck breasts into four or five pieces and then pop them back into the bowl with a pinch of salt and pepper along with a little drizzle of olive oil. Use your hands to toss the duck in the bowl so all those lovely resting juices are absorbed back into the duck and then arrange on the two plates along with the potatoes and the zucchini salad.
Finally scatter the garlic chives (or chives) over the finished dish and serve immediately.
Enjoy!

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Notes & Tips

MATT SKINNER'S WINE SUGGESTIONS Chateau de la Jaubertie Cuvee Mirabelle Rouge, 2004 Bergerac, France

The postcard-perfect Chateau de la Jaubertie sits happily at the top of Bergerac’s distinguished pile of producers. A traditional blend of Cabernet, Cabernet Franc and Merlot, expect to find a nose layered with tightly wound cassis and dark berried fruit alongside smells of liquorice, leather and wild mint. In you mouth you’ll find no shortage of concentration with plenty of sweet dark fruit, mineral-like texture and measured dry grippy tannin. A delicious wine and perfect with everything from game through to full–flavoured red meat dishes.

A great local alternative would be one of Margaret River's many great Cabernet blends. Cape Mentelle Trinders 2006 is a soft, fruity, beautifully structured wine and would more than fit the bill (expect to pay around $25 - $30).