DUCK BREAST WITH BLACK BEANS BY CHEF DANNY RUSSO
Time: about 2 hours
Difficulty: moderate
Serves: 10 people
INGREDIENTS
-
3 pieces smoked duck breast
-
200 ml honey
-
2 pieces red capsicum
-
1 tin tinned Black Beans
-
1 medium zest of Orange
-
100 gr pitted black olives
-
5 gr sea salt
-
3 gr cracked pepper
-
50 ml extra virgin olive oil
-
10 skewers
METHOD
DEHYDRATED OLIVES
-
Set to 52 Celsius. Pat dry olives and then lay out olives spread out and dehydrate for approx. 12 hours.
OVEN
-
Set oven to 90 Celsius. Pat dry olives and spread out on a baking paper sheeted tray. Let dry in oven for 6 hours.
-
When dehydrated blitz to a coarse powder.
BLACK BEAN SALSA -
Roast capsicum on open flame over stove top or bbq.
-
Once skin is charred place in a deep bowl and cover with plastic wrap and set aside to steam.
-
Drain and rinse black beans.
-
Mix in zest of one orange
-
Once capsicums have cooled gently remove charred skin to reveal capsicum flesh
-
Open gently and using your knife remove seeds and dice, into 1cm pieces.
-
Fold through bean mix.
-
Season to taste with salt and pepper.
SMOKED DUCK SKEWERS -
Slice duck breast lengthwise. ½ cm thick. 2 slices per skewer
-
Fold duck slices in an S bend shape being careful not to snap the pieces. Keep skin facing upwards
-
Holding the s-shape with your fingers gently skewer through the centre of the slices and skewer towards centre and repeat with second piece.
-
Repeat until all skewers are filled.
-
Bring honey to room temp to baste the skin side of the smoked duck skewers. Set aside to chill uncovered.
-
Set flat plate grill to hot. Place smoked duck skewers skin side down and sear until honey and skin has caramelized.
-
Serve on the side of a plate, spoonful of black bean salsa on side and sprinkle crumbled dehydrated black olives onto duck skewer.
