King Prawn Skewers and Marinated, Glazed Duck Magret, with Dulce de Mango Pearl Barley
Spice mix for seasoning magret duck breasts
5g lemon myrtle
10g Tasmanian pepper
2g nutmeg powder
15g dried lavender
10g coriander seeds
5g ground paprika
15g lime zest
10g icing sugar
15g fine salt
Mix all of the ingredients together and place to one side.
Marinated magret fillets
2 large Sarrade Duck Magrets
4 days before cooking: pare the excess fat from the edge of the fillets and remove the nerves. Divide the fat into four and generously sprinkle the spice mix over the magret fillets.
Vacuum pack and keep chilled for at least 4 days.
Mango-dulce pearl barley risotto
200g pearl barley
100g bamboo shoots
40g fresh ginger
6 kaffir lime leaves
3/4 chicken stock
80g fresh mango
Juice of 1/2 a lime
Mild chili powder
Finely dice the fennel, carrot, leek, bamboo shoots and ginger. Sweat them in the butter then add the pearl barley and kaffir lime leaves. Gradually moisten with the chicken stock.
Next add the cubed mango and lime juice. Season with salt and pepper at the end of cooking and keep warm.
Sauce and glazing
80g brown sugar (eg. demerara)
40g red wine vinegar
15 chopped garlic cloves
1 teaspoon of five-spice powder
1 liter of reduced duck stock
6 tablespoons of plum sauce (available from Chinese supermarkets)
Caramelize the sugar in a saucepan, deglaze with the vinegar then reduce by half. Add the garlic and five-spice powder, moisten with the duck stock and reduce until the sauce is syrupy. Finally, add the plum sauce and whisk in the butter. Bind with the starch and keep aside warm.
8 very large king prawn tails
8 bamboo skewers
Peel the prawns and marinate them in the olive oil, salt and pepper for 1 hour in advance, then set aside in the fridge.
COOKING AND FINAL PREPARATION
Preheat the oven to 220°C. Roast the magret fillets in a pan until pink, first on the fat for 6 mins, then for 5 mins on the other side.
Next, slice the magret fillets into 70-80g strips.
Grill the king prawns on a griddle.
Place a strip of pink magret and the prawns (tail up) onto the skewers. Place in the oven, glaze the skewers with the sauce with a brush, and leave to grill for a few minutes.
In a soup plate, dress the pearl barley in the center and place a glazed magret and prawn skewer on top (tail up). Add the sauce around the risotto.