Private Reserve 2018

Duck breast, Parsnip Puree and Radicchio

Presented by chef Marcell Kustos

Ingredients

• 1 Duck breast/person, sous-vide at 57C
• 1 Tbsp oyster sauce
• 1 Tbsp maple syrup
• 1 bag English breakfast tea

Parsnip puree, serves 4:

• 500 g parsnip, roasted at 180C for 15 min and cooked in 300 mL soy milk (reserve 200 mL cooking soy milk)
• 50 g peanut butter
• Salt
• ½ tsp garam masala

Radicchio, serves 4:

• 1 radicchio, quartered, white (bitter) part removed, thinly sliced
• 300 mL pomegranate juice + sous-vide duck broth, reduced to half
• Add 1 Tbsp oyster sauce, ½ tsp Xanthan gum and mix with stick mixer
• Cook radicchio in reduced pomegranate syrup until the radicchio is wilted

Served with chive oil:

• 1 bunch of chive, thinly cut
• 50 ml olive oil, warm in microwave 10 s

Method

1. Score duck breast and render fat in a pan with skin-side down on low fire. Bag up the breast with maple syrup, oyster sauce and tea and sous-vide.
2. Cut the parsnip into 2-3cm pieces and roast until golden brown. Transfer the parsnips into a pot and cook them soy in soy milk. In a food processor, mix all ingredients for the puree. The result should be creamy, slightly nutty, slightly spicy and slightly salty.
3. Reduce the pomegranate juice with the cooking juices of the duck. Add xanthan and oyster sauce and blend it smooth (velvety) with a stick mixer. The result should be liquid, but thick enough to cover the back of a spoon. Add sliced radicchio and warm them until cooked/wilted.