Australian Gourmet Traveller - (09)September 2020 (1)

GOURMET TRAVELLER 99

1½ tbspfinelychoppedchives

2 tspurfachilli(seenote)

1 tspsherryvinegar(seenote)

Finelygratedzestof½lemon

2 sheetsTunisianbrikpastry

(seenote)

2 eggyolks,lightlywhisked

Pomegranatearils,

corianderleavesand

toum(seerecipeopposite),

toserve(optional)

DUCKCONFIT

2 duckmarylands

500 gmrocksalt

3 cinnamonquills

5 staranise

500 gm duck fat (approximately)

1 Forduckconfit,combine

salt,cinnamonandstaranise

ina bowl.Transferhalfthesalt

mixturetoa container,addduck

andcoverwithremainingsalt

mixture. Refrigerate for 6 hours.

Duckbastilla

SERVES4 // PREPTIME 30 MINS// COOK3 HRS(PLUSCURING,COOLING)

“Tunisianbrikpastryis a reallyearthyMoroccan-stylepastry,”

says Delia. “The richness of the duck works so well with it here.”

2 Preheatovento140°C

Removesaltfromduckand

patdrywithpapertowel.Melt

duckfatina smallovenproof

saucepanoverlowheatuntil

warm.Addduck,thenplace

a sheetofbakingpaperon

toptoensureduckremains

submerged.Covertightlywith

a lidorfoil,thentransfertothe

ovenandcookuntilduckis

tenderandcanbeshredded

witha fork(21/2-3hours).Cool

for 30 minutes,thenremove

duckfrompanandtransfer

toa traytocoolcompletely.

Reserve1 tbspfat;cooland

freezeremainingfatforanother

use.Removeskinfromduck

anddiscard.Shredduckmeat

intomediumpieces,thentransfer

toa bowl(checkforanybones

anddiscard).Addchives,chilli,

vinegar, lemon zest and 1 tbsp

reservedduckfat;mixwell.

3 Linea bakingtraywithbaking

paper.Cutbricksheetsin half

andbrusheggwashalong

roundededges.Place2 tbsp

duckmixturealongcutedge

ofeachhalvedpastrysheet.

Rolluptightlyintoa pencil

shape, foldingin openends

asyougo.Beforerollingis

complete, brushthetopofthe

pastryrollwithmoreeggwash,

thenfinishrollingandseal.

Placeonpreparedtray,then

refrigeratetoset(10minutes).

4 Preheatoilin a large,deep

saucepanto180°C.Deep-fry

bastilla,in batches,turning,until

deepgolden(3minutes).Drain

onpapertowel.Servewithtoum

(optional)andscatteredwith

pomegranateandcoriander.

NoteSherryvinegar,urfa

chilli(urfabiber)andTunisian

brikpastryareavailable

fromTheEssentialIngredient

(essentialingredient.com.au)

and select delicatessens.➤

andstiruntilsugardissolves.
Removefromheatandset
asidetocool.Whencool,add
shallots,pickledonionsand
lemonjuicetotaste.Season
andsetasideuntilrequired.
4 Thread8 oystermushrooms
horizontallythroughtheirstems
ontoa metalskewer.Repeat
processwith3 moreskewers.
5 Heatgarlicoilina large
fryingpanoverhighheat,then
addskewers,inbatches,and
fryononesideuntillightgolden
(20-30seconds).Turnandcook
onoppositesideuntilwarmed
through(5seconds).
6 Toserve,spoontoumonto
plates,placea skewertoone
sidethendrizzledressingover.
Scatterwithnutsandparsley.
NoteDeliausesForvm
cabernetsauvignonvinegar,
availablefromSimonJohnson
(simonjohnson.com).
DrinksuggestionWhite
Negroniwithcardamom-spiced
rum and Suze aperitif.