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.
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…
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!
Duck breast with sumac lemon sauce and garlic mizuna recipe
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.