Sumac lemon duck breast + Game Farm competition!23

Posted on August 2, 2011 by ChristieCompetitions, Dinner Time, Gluten Free, Taste Tests

UPDATE 15/8/11: This competition is now closed. Congratulations to Karina, Amanda and Seana.

The lemon sauce that accompanies this duck breast is not for the faint hearted; it is jam-packed with sour lemony goodness. If you’re not that keen on lemons, I’d give the sauce a miss, although you could add more sugar – but where’s the fun in that?

The rich, fatty lusciousness of duck needs a nice tart sauce to cut through it and these Game Farm duck breasts I was sent recently are no exception.

But duck and sauce are not a complete meal! So when I spotted a super fresh bunch of mizuna at Marrickville Farmers Market on the weekend, I just knew it was destined to be stir fried with garlic and served alongside some crispy duck. Voila! Dinner is served.

Game Farm Competition

Do you cook much with duck and other game poultry? I think it’s safe to say that not many people do. Well the lovely folks at Game Farm are keen to change that. They have kindly supplied a delicious prize pack full of fresh produce for THREE lucky Fig & Cherry readers.

Each one will have all this yummy game poultry inside…

  • 1 x 4 pack quail
  • 1 x whole spatchcock
  • 1 x pack of 2 duck breast fillets
  • 1 x pack of cornfed chicken breast fillets
  • 1x Game Farm recipe book

How to enter

As always, this competition is exclusively for newsletter subscribers, so if you’re not signed up yet then do so now! Simply pop your name and email address into the fields up there in the top right hand corner. Easy.

Then, simply leave a comment below answering the question stated in the email newsletter that will be sent out on Friday 5th August 2011.

Good luck everyone!

Christie x

Duck breast with sumac lemon sauce and garlic mizuna recipe

serves 2

2 duck breasts (440g)
2 lemons, juiced (100ml)
1 teaspoon sumac
1 teaspoon sugar
1/2 cup (125ml) chicken stock
1 teaspoon plain flour
2 bunches mizuna (200g), roots chopped off, washed and dried
2 garlic cloves, finely chopped

1. For the duck: Preheat the oven to 200C/390F. Place the duck breasts, skin-side down in an oven-proof, non-stick frypan (skillet) over medium heat. Cook for 10 minutes until the skin is very crisp, then turn over. Drain off the fat and keep aside. Place the frypan in the oven for 8-10 minutes then remove and cover with foil and allow to rest for 5 minutes.

2. For the sauce: Heat a small saucepan over medium heat. Add the lemon juice, sumac, sugar and stock and bring to the boil. Put the flour in a mug and add two tablespoons of the sauce and whisk quickly to make a thin paste. Pour back into the saucepan and stir quickly to combine. Boil for five minutes further until thickened slightly.

3. For the greens: Heat another frypan over medium heat and add two tablespoons of reserved duck fat. Add the garlic and fry for 1 minute until starting to brown. Throw in the mizuna and cook for 2 minutes until just wilted.

4. Divide the mizuna between two serving plates then top with thick slices of duck breast. Pour over the sauce and serve.

Fig & Cherry received fresh produce for this recipe with compliments of Game Farm Gourmet Club and DEC Communications. This competition, as with all competitions on Fig & Cherry, is client sponsored.

  • Jenni

    The article with Lyndy Milan was great – what a courageous woman! And the chicken and coriander pie is on the menu this weekend!

  • My favorite article was the profile on Verde Restaurant – I would love to visit Sydney someday!

  • Georgina

    Loved the article/recipe on chicken and coriander pie. I’ve got a bunch in the fridge that needs to be used, so now I’ve got a plan in mind!

  • I enjoyed the interview with Lyndey, I like that her explanation of cooking for yourself as a ‘warm cuddle’. I’ve never heard of quail breast medallions, but what a great idea! I would lightly smoke them and glaze them with pomegranate molassas,Yummm…

  • Amanda Gorton

    I enjoyed reading about the ‘Game Farm Commitment to Quality’. Learning about how my food is sourced influences what and where I will buy.

  • Belinda Bonello

    Article Lyndy Milan is my favourite because I liked that it let us know where we can find out more and also where we can see her in August.

  • Hmmm… tricky, as I do admire Lyndey Milan. However, my have is the article about Verde Restaurent and its wonder Antonio Ruggerino. I love, love, love South Italian food and am drooling just reading about it. Take me back to Italy! Or,ok, a visit to Verde might have to do in the meantime.

  • Cristina

    Can’t enter because I live in Canberra but I love Game Farm produce… Good luck..Going to have to try the duck recipe above..thanks Christie.

  • Karina Wong

    I like Lyndey’s recipes. Down to earth and honest, for the average cook.

  • Sharyn

    The Game Farm produce is a Hit in my House, We Love great Poultry of all kinds and the recipes around are to die for

  • Caroline

    I love, love, love my chicken and to check out the little spread about
    Game Farm’s Cornfed chooks definitely had me hooked!!!

  • Heather

    What wasn’t there not to like? I love the recipes-makes me be more adventurous.The chicken and corainder pie was great. I’m a foul fan! Oops-fowl fan!!

  • Sam

    The recipes are great, the chicken and coriander pie was worth crossing the road for – ‘poultry’ in motion.

  • faye killoran

    Our family is a poulty family and we are alwasy looking for nex and exciting recipes.

  • julie bennett

    Lyndy Milan was truely insightful and very informative loved reading her article

  • kristy sweeney

    I really enjoy watching and reading about Lyndey Milan. And I loved the recipes I am defiantly going to cook the pie.

  • Abby Lee

    I loved the article on Verde Restaurant as that if where my hubby proposed!

  • Joanne

    Definately Lyndey’s recipes, im a big fan of her cooking and often follow her recipes at home for my family.

  • Chris Francis

    I love the write up on Verde Restaurant….Sydney has so many great restaurants. Can’t wait to visit such a great restaurant some time soon.

  • Emma

    Gotta love a good pie recipe! Chicken and corriander are two of my favourite ingredients, put them together it’s as easy as pie!

  • Cheyne Oliver

    The article on Verde Restaurant – I am sooooo going there next time I’m in Sydney

  • Helen

    Worst meal I ever had out was duck. Best meal I ever had out was duck!

  • Barbara Fehmel

    I had never tried Duck until I went to “The Flower Drum” Melbourne’s top Chinese restaurant, I was hocked on it. The Duck literally melted in my mouth.

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