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“Assiette of Duck”

Jacki's entree of Duck Liver Pate, Peking Duck Pancake and Duck Escallops, Series 3, Come Dine with Me Australia.


  • Duck Liver Pate

  • 200 g butter, coarsely chopped

  • Shallots, thinly sliced

  • Garlic cloves, finely chopped

  • 2 tbsp thyme leaves

  • 100g bacon, finely chopped

  • 500g duck livers, cleaned

  • 50ml brandy (you can substitute with cointreau if desired)

  • 1 tbsp red wine vinegar

  • 60 ml pouring cream

  • 150 ml clarified butter

  • Caramelised Onion Jam

  • 3 red onions, finely sliced

  • ¼ cup brown sugar

  • 2 tbsp cranberry jelly

  • 2 tbsp balsamic vinegar

  • 2 tsp fresh thyme leaves

  • Salt & pepper to taste

  • Peking Duck Pancake

  • ½ cup plain flour*

  • 2 tbsp corn flour*

  • ¼ cup water

  • ¼ cup milk

  • eggs

  • 2 tbsp butter, melted

  • 1 pkt “luv-a-duck Peking duck breast”, thinly sliced green onions, washed and cut into 5cm lengths cucumbers, seeded and cut into 5cm batons.

  • ½ cup hoisin sauce

  • Duck Escallops

  • Duck breasts

  • Salt and pepper

  • 2 tbsp shredded orange rind

  • 1 cup orange juice

  • 4 tbsp apricot jam, sieved

  • 2 cup chicken stock

  • 120g butter, chopped

  • 4 tsp corn flour

  • 4 tsp water

  • 2 tbsp fresh rosemary leaves


  • 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.


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