Explore a taste of the Blue in your own kitchen with this mouthwatering Yulefest recipe, created by Wintergarden Restaurant’s head chef, Saran Sasikumar.
Geranium Salt Cured Duck Breast
Smoked Duck & Blood Orange Ballotine, Parsnip Gratin, Cottage Cheese Mousse, Brussel Sprout, Charred Broccolini, Native Plum Jus.
Duck breast (220-240g) 1unit
Geranium leaves (dried) 10g
Maldon sea salt flakes 50g
Mix geranium leaves with salt flakes and cure duck breast for 5 hours. Wash off salt. Pan sear, skin side down until fat is rendered and skin is crispy. Bake in oven for 6 minutes at 190C. Remove from oven and rest for couple of minutes.
Smoked Duck & Blood Orange Ballotine
Duck Maryland 1 unit
House smoked duck breast, minced 50g
Blood orange zests 2g
Baby spinach 4-5 leaves
Finely chopped shallots, sautéed 10g
Sage 1 leaf
Egg 1 unit
Duck skin 1 unit
Salt & pepper 1 small pinch
Open duck Maryland and pound evenly until flat. Make a mousse out of smoked duck breast, blood orange zests, sautéed shallots, sage and egg. Spread mousse onto flattened Maryland and roll it with the duck skin. Roll in cling wrap and steam until core temperature is 65 degrees. Torch the skin with a blowtorch until golden brown. Slice ballotine into 2cm pieces (1 piece per portion).
Blood Orange Gel
Blood orange puree 100g
Agar agar 1g
Simmer and reduce blood orange puree by half. Add agar agar and mix well. Move mixture into a bowl. Sit bowl over an ice bath and whisk continuously to cool into a gel consistency. Transfer into a squeeze bottle.
Parsnip Gratin
Parsnip 1kg
Desiree potato 1kg
Fresh Cream 1 litre
Thyme 1 bunch
Butter 100g
Salt & pepper to taste
Thinly slice parsnip and potatoes, soak in fresh cream and add thyme and seasoning. Arrange potato and parsnips in layers over baking tray, brushing clarified butter between layers. Cover tray with foil and bake for 45 minutes at 170 C. Remove foil and bake another 10 minutes at 180 C until golden brown. Cool overnight in the fridge and cut into 8cm x 2cm pieces.
Cottage Cheese Mousse
Housemade cottage cheese 50g
Crème fraiche 10g
Chives finely chopped 10g
Lemon zests 3g
Seasoning to taste
Blend the cottage cheese and the crème fraiche to get a mousse consistency then add the finely chopped chives, lemon zests and the seasonings and mix well. Transfer this into a piping bag.
Native Plum Jus
Housemade duck jus 50g
Butter 10g
Native plum 10g
Simmer the duck jus with the native plums and reduce it into a sauce consistency then adds the hard butter cubes and emulsify to get a smooth texture.
Presentation
Charred broccolini 3 pieces
Steamed Brussel sprout 1 unit
Bulls blood leaves 3 units
Trim the sides of the rested duck breast and cut it lengthwise, then plate.
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