Recipe: Roast Duck, Davidson Plum and Native Ginger Sauce
Roast Duck, Davidson Plum and Native Ginger Sauce, Sauteed Warrigal Greens, Macadamia Pilaf
1 whole duck
handful fresh lemon myrtle leaves
1 tbs fine sea salt
250 gm Davidson plums
125 gm castor sugar
1 tbs Alpinia (or regular) ginger
250gm basmati rice
1 onion, diced
1 cinnamon stick
2 whole star anise
2 tbs vegetable oil
375ml chicken stock
½ cup roasted macadamias, roughly chopped
½ tsp salt
500gm warrigal greens
1 clove garlic
1 tbs sesame oil
2 tbs soy sauce
Dry the duck with paper towel inside and out, and stuff the cavity with the fresh lemon myrtle leaves. Sprinkle with salt and place in a roasting tray lined with baking paper.
Cover with baking paper and two layers of foil, and roast for 2.5 hours at 150°C.
Remove foil and baking paper and roast for a further 30 minutes or until the skin is crisp and golden.
Roughly chop the plums and place in a small saucepan with the sugar and ginger.
Bring to the boil and simmer gently for 15 minutes. Set aside to cool.
In a medium saucepan, fry the onion in the vegetable oil until soft. Add the rice and stir over a low heat for 2–3 minutes.
Add the star anise, cinnamon, salt and hot chicken stock, cover tightly and simmer on a very low heat for 15 minutes.
Heat the sesame oil in a frypan and quickly stir-fry the garlic and warrigal greens until wilted. Add the soy sauce and transfer to a serving bowl.
Serve the duck on the pilaf with the warrigal greens and plum sauce on the side.