Aged duck/wet garlic/dried herbs

Aged duck/wet garlic/dried herbs

By
From
Igni
Serves
6
Photographer
Julian Kingma

Duck is always on the menu at IGNI as the birds we receive from Greg and Jodi at Great Ocean Ducks are of a consistently exceptional standard. When the produce is as good as this, there’s no need to try too hard or do much to it. Wet garlic is very young garlic that has yet to form into cloves and has a mild flavour, as opposed to the mature garlic we are used to seeing.

Ingredients

Quantity Ingredient
1 x 1.2kg good-quality duck, washed and thoroughly dried
300ml reduced chicken stock
25ml tarragon vinegar
80g clarified butter
1 bunch wet garlic, cleaned and washed

dried herbs

Quantity Ingredient
50g cavalo nero (tuscan cabbage)
6 thyme sprigs
15g lovage
15g pepper leaves

Method

  1. For the dried herbs, blanch the cavolo nero in a pot of boiling water and pat dry.

    Roughly chop the cavolo nero and all the remaining ingredients and place everything in a dehydrator on a medium heat for 2 hours or until completely dried out. Leave to cool for 10 minutes, then transfer to a spice grinder and blitz together to a fine powder.

    Wash the duck and pat dry, then remove the legs, head, wishbone and wings to leave the duck crown only, reserving the remainder for making a broth later. Set the duck crown over a medium red gum fire and roast until the skin crisps and turns golden brown. Turn the duck breast-side down onto a deep tray and leave to the side of the fire for 35 minutes or until cooked (the breast should feel firm but slightly yield to the touch). Remove the duck from the pan and set aside to rest.

    Add the reduced chicken stock to the pan and bring to the boil, then simmer down for 6 minutes, or until reduced to a sauce-like consistency. Stir in the tarragon vinegar and keep warm.

    Brush the clarified butter over the wet garlic and grill over hot (but not flaming) embers until charred and wilted.

    To serve, divide the wet garlic among plates and dust with the dried herb powder. Slice the duck, arrange it next to the garlic and spoon over the sauce to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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