Roast Duck, Davidson Plum and Native Ginger Sauce, Sauteed Warrigal Greens, Macadamia Pilaf

Recipe: Roast Duck, Davidson Plum and Native Ginger Sauce

Image source: IN Noosa Magazine

Roast Duck, Davidson Plum and Native Ginger Sauce, Sauteed Warrigal Greens, Macadamia Pilaf

Serves 4


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.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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