Delicious Australia – (05)May 2019

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

SHARYN

CAIRNS

FOOD

PHOTOGRAPHY

CHRIS COURT

STYLING

KIRSTEN JENKINS

THE CHEF AND

THE BUTCHER

A:I didn’tgetthememothatthisis the
FawltyTowersissueof delicious. Duck
al’orange. Really?
C:I wantedtobringin theorange
becauseI grewuponRaymondBlanc’s
ducka l’orangeandit wasa classic.
A:ThereasonI choseduckis because
I reckonnineoutof 10 peoplewouldn’t
knowhowtododuckconfit.Butif they
weretofollowsomeeasysteps,theycould
doit.Butyou’vetrashedit withorange.
C: 2019 is notaboutbeingbeige.
Let’saddsomecolour.It’stheyear
ofthedeliciousrainbowofflavour!
A:Isn’tducka l’orangefromthe’70s?
C:Willyoulisten?FirstI’dmakea mixof
salt,sugaranda bitoffivespice.I’dput
in orangezest, I’d put in coriander root.
A:Right.
C:Thenforsixhoursorsoyoucurethe
duckin thesalt.Thenwegettoyourconfit

• in duckfatif youhavea lotofcashand
  youlivein Woollahra,oryoucanuseoil.
  A goodtiphereis youcanconfit,say,
  12 duckmarylandsandkeepthemin
  thefatin thefreezerreadyfornexttime.
  A:They’llevenkeepin thefridgefora
  while.Andthefatjustmeltswhenyou
  reheatthem– it’sdelicious.But what
  aboutthisorangedressing?
  C:Welltheduckis quiterichsoyouneed
  somethinglikecitrustocutthrough.It’s
  likehowchocolateandorangeworks;
  duckandorangejustworks.
  A:Alright.I amgivinguponthisargument
  becauseat leastyouaregoingtoconfit it.
  Buthowareyouupdatingthisdish?
  C:Well,we’veaddeda bitofChinesefive
  spicetothecureandthedressing,soI
  thoughtwe’dmakeducka l’orange with
  a bit of an Asian twist.

A:I likethat,that’s

moremodern.

C:I’mgladyou’re

finallyhappy,Basil

Fawlty.We’llserveit

witha niceautumnslaw,too.

A:I stillthink you’re Manuel.

C:Que?

SPICEDCONFITDUCK,AUTUMN

SLAW,ORANGE DRESSING

SERVES 6

Begin this recipe 1 day ahead.

2 babyredradishes,trimmed,shaved

2 babyfennel,trimmed,shaved

2 baby(Dutch)carrots(weusedorange

andpurple),peeledintostrips

1 largeLebanese cucumber, peeled

intostrips

100g frozen edamame, thawed

ORANGEDRESSING

Juiceof2 oranges(approx 1 cup

[250ml]),strained

21 / 2 tbscastersugar

(^1) / 4 cup(60ml)sherryvinegar
(^1) / 4 cup(60ml)oliveoil
(^1) / 2 tsp Chinese five spice powder
CUREDDUCKMARYLANDS
500grocksalt
2 firmlypackedcups(500g)brownsugar
Finelygratedzestof2 oranges
2 tbsChinesefivespicepowder
2cmpiece(10g)ginger,finely grated
2 garliccloves,crushed
2 corianderroots,washed,
finelychopped
6 duckmarylands(skinon)
5 cups (1.25L) melted duck fat
AnthonyPuharichis findingfaultwitha ‘70s
throwback.ButasfarasColinFassnidgeis
concerned,there’sspice,notbasil,in hisclassic
duck dish and it’s fowl play from the butcher.
Forcuredduck,combinesalt,sugar,zest,
fivespice,ginger,garlicandcorianderin
a largebowl.Addduckandtosstocoat,
makingsureduckis coveredthoroughly.
Coverandchillfor5 hours.Washcure
mixturefromduckundercoldrunning
waterandpatdrywithpapertowel.
Preheatovento220°C.Toconfitthe
marylands,submergein a large,deep,
rectangularroastingpanorovenproof
saucepanandpouroverenoughduckfat
tocover(if youdonothaveenough,adda
littleoliveoil).Placeonthemiddleshelfof
oven,reduceovento110°Candconfitfor
6-7hoursoruntilthethighbonetwists
easilyawayfromtheflesh.Usinga slotted
spoon,transfermarylands,skin-sideup,
toa largebakingtray.(Allowleftoveroil
tocool,thenstrainthrougha finesieve
oroilfilter;refrigerateanduseagain.)
Preheatovengrilltohighandgrillduck
for6-8minutesoruntilskinis golden.
Meanwhile,forthedressing,place
orangejuiceandsugarin a smallsaucepan
overmedium-highheat,stirringtodissolve
sugar.Bringtotheboilandsimmerfor
4-5minutesoruntilreducedbyhalf.
Transfertoa smallheatproofbowlwith
vinegar,oilandfivespice.Seasontotaste
andwhisktocombine.Setaside.
Tomaketheslaw,gentlytossradish,
fennel,carrot,cucumberandedamamein
a bowltocombine.Addhalfthedressing,
seasontotasteandtosswell.Divideslaw
andconfitduckamongservingplatesand
drizzle with remaining dressing to serve.
48 delicious.com.au
MEAT MARKET.