Page 71 - Port Douglas Magazine 26

Duck Breast with Fennel

and Pomegranate

Awarded a prestigious Chef ’s Hat by the Australia Good Food Guide,
Chapter One Restaurant & Bar shares one of their favourite recipes.
FENNEL PURÉE DUCK BREAST FENNEL
500g fennel, sliced Trim the tenderloin any silver skin and sinew Blanch finger fennel for 30 seconds then dress with
30g celery, sliced from the duck breast. Remove any excess skin olive oil and salt flakes.
20g ginger, sliced and score as finely as you can. Make sure the
POMEGRANATE
1g xanthan gum breast is dry before placing in a non-stick pan.
Smash the ginger and combine all ingredients,
Milk Place on a medium heat skin side down for
except seeds, in a pot bring to a simmer then set
POMEGRANATE about 3 minutes until the fat has rendered and
is golden brown. Turn the duck over and brown aside to infuse for at least 30minutes. Chill then
Seeds from one pomegranate add seeds and leave for 24 hours before using.
the other side for a minute or two. Rest for 5
50g sugar
minutes at least. Sauté duck trimmings until browned. Add
100g water
spices and cook for a minute of two longer.
50g rice vinegar FENNEL PURÉE
Deglaze with 2 litres of gelatinous duck stock
5g salt
Put everything except the xanthan gum into a and reduce until sauce it reaches a nice glossy jus
20g ginger small pot with just enough milk to cover the
consistency.
DUCK SAUCE fennel. Simmer until tender. Strain off the milk
and reserve. Blend the fennel to a smooth purée ASSEMBLY
Duck trimmings Spoon puree onto plate, place finger fennel.
adding enough milk for it to blend. Pass through
2l of duck stock
a fine sieve and blend in xanthan gum. Season. Place duck breast and scatter infused
2g cumin seed
pomegranate seeds. Drizzle duck sauce around
1 lemongrass
the plate to finish.
40g glucose
Inspired? Join Darren and the team in the tranquil setting of Niramaya and let this award winning
team take you on a journey that will tantalise your taste buds.
BOOKINGS: (07) 4099 1144 | chapteronerestaurant.com.au
PORT DOUGLAS MAGAZINE 71