Recipe Sections
6
6 Luv-a-Duck breasts skin on
1 1/2 tbs black peppercorns
1 tsp sweet paprika
1/2 tsp smoked paprika
1/2 tsp hot paprika
2 cinnamon quills, broken
2 tbs cloves
2 tsp ground ginger
24 cardamom pods
1 tbs nutmeg
1 tbs olive oil
Baby spinach leaves to serve
Couscous tossed with raisins, shredded mint, basil & almonds to serve
Rose Watermelon
1/4 cup caster sugar
1/4 seedless watermelon
2 tbs rosewater*
Beetroot Puree
1 beetroot (about 250g)
2 tbs orange juice
1. Place sugar for watermelon in a small pan with 1/4 cup water and simmer until dissolved. Slice two 2cmx10cm logs of watermelon and place in dish with rosewater & 1 tbs sugar syrup. Macerate in fridge for at least 5 hours or overnight.
Preheat oven to 180C. 2. Wrap beetroot in foil and bake for 1-1.5 hrs until tender. Peel and roughly chop. Whiz in a food processor until finely chopped. With motor running add orange juice until you have a smooth puree. Pass through a sieve to remove lumps.
3. Place spices and 2 tsp salt in a mortar and pestle and grind to fine powder. Discard any cardamom husks. Rub the spice mix onto the duck skin.
Heat oil in a large ovenproof pan (medium), place duck, skin side down for 6 mins or until golden. Turn over and transfer the pan to the oven and bake for 8 mins or until med-rare. Rest for 5 mins.
To serve, dollop puree on one end of long plate and smear towards centre. Place couscous at other end. Halve duck on an angle and place on puree. Slice watermelon 5mm thick and arrange in between.