Szechwan encrusted duck with vincotto glazed beetroot, shallots and baby herbs
James Dooley; Barossa Valley.
INGREDIENTS
4 baby beetroot wrapped in foil and roasted
1 tablespoon salt flakes
1 heaped tablespoon whole Szechwan pepper
2 duck breast
2 kipfler or desiree potatoes sliced
2 tablespoons extra virgin olive oil
3 eshallots, peeled and quartered
80ml vincotto
Ssalt and freshly ground black pepper
picked soft baby herbs
METHOD
Pre heat oven to 200°C, and wrap beetroot in foil. Roast in oven 30 minutes or until tender. Cool and cut into wedges.
Pound salt and Szechwan pepper together in a pestle and mortar until coarsely ground.
Score duck skin and sprinkle liberally with the pepper mix and set aside.
Heat frying pan over medium high heat. Seal duck skin side down until crisp, turn over, add sliced potatoes and place in oven; cook for 10 minutes. Remove and rest for 5 minutes, in a warm place before slicing thickly.
In the mean time, heat olive oil in a pan, add eshallots and cook 1-2 minutes or until browned. Add beetroot and cook a further 2 minutes; season with salt and pepper.
Deglaze pan with vincotto, remove from heat and set aside.
To serve, place potato slices onto the base of the plate and spoon beetroot and eshallots over and arrange duck slices over the top.
Pour over vinocotto sauce around the plate and garnish with baby picked herbs
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