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

100 GOURMET TRAVELLER

4 duckbreasts(about230gm

each),silverskinand

tenderloinremoved(ask

yourbutchertodothis

foryou),broughttoroom

temperature1 hour

beforecooking

1 tbspextra-virginoliveoil

1 largegoldenshallot,

finelychopped

4 springonions,

cutinto4cmbatons

250 ml(1cup)chickenjus

(seenote)

Arilsfrom1 pomegranate

30 gmroastedwalnuts,

coarselychopped

Watercress,toserve

Pinchofurfachilli

(seenote),toserve

MUHAMMARA

100 gmroastedred capsicum

(seenote)

1 garlicclove

1 birdseyechilli

50 gmroastedwalnuts

2 tspTurkishcapsicumpaste

(seenote)

1 tbsp pomegranate molasses

1 Formuhammara,process

allingredientsina food

processortoa smoothpurée.

2 Preheatovento180°C.

Seasonduckalloverwithsalt,

thenplaceskin-sidedownin

a cold, large, ovenproof frying

Duckwithmuhammara

andpomegranate

SERVES4 // PREPTIME 35 MINS// COOK 20 MINS(PLUSRESTING)

“Thismuhammarais fragrantandvibrantwithout

being overly spicy,” says Delia.Pictured p95

pan.Heatoverlow-medium

heatremovingexcessfatwith

a spoonasyougo,untilskin

is deepgoldenandverycrisp

(12-15minutes).Turnduck

overandtransferpantooven.

Roastduckuntilalmostcooked

(internaltemperaturereaches

44°C;3-4minutes).Restduckin

pan(untilinternaltemperature

reaches56°C; 10 minutes),then

removefrompanandsetaside.

3 Reheatpanovermedium

heat.Addoliveoilandshallot,

andsautéwithoutcolouring

(2-3minutes).Addspring

onionsandsautéuntiljust

cooked(30seconds).Add

chickenjusandbringto

a simmer,thenremovefrom

heatandstirinpomegranate

andwalnuts.Returnduckto

oventoreheat(1-2minutes),

thentrimanyexcessfatand

halveeachbreastlengthways.

4 Arrangelargespoonfuls

ofmuhammaraandslicedduck

breastona servingplatter,then

spoonoverthepomegranate

andwalnutsauce.Scatterwith

watercressandchillitoserve.

NoteUrfachilli(urfabiber)

andBowleschickenjusare

availablefromTheEssential

Ingredient(essentialingredient.

com.au).Roastedredcapsicum

is availablefromsupermarkets.

Turkishcapsicumpaste(biber

salçasi)is availablefromTurkish

andMiddleEasterngrocers.

Winesuggestion Pinot noir

or barolo.

50 gmsalmoncaviar

1 tbspfinelychoppedchives,

toserve

Chiveflowersorother

edibleflowers,toserve

CRUMPETS

1 tspdriedyeast

1/4 tspcastersugar

120 gmplainflour

65 gmcoarsesemolina,plus

extraforsprinkling

1/4 tspcreamoftartar

100 mllukewarmmilk

1/4 tspbicarbonateofsoda

Oliveoil,forgreasing

SAFFRONEGGMAYONNAISE

3/4 tspsaffronthreads

2 hard-boiledeggs,yolksonly

(savewhitesforanother use)

75 gm(¼cup)Kewpie

mayonnaise

11/2 tsplemonjuice

PICKLEDONIONS

50 mlwhitewinevinegar

21/2 tspcastersugar

1/2 smallwhiteonion,

finely grated

1 Forcrumpets,placeyeast

andsugarina bowl,then

whiskin150mllukewarm

water.Standina warmplace

untilfrothy(15minutes).Using

anelectricmixerfittedwith

a paddleattachment,combine

flour, semolina,creamoftartar,

milkand1/2tspsalt.Addyeast

mixtureandmixonlowspeed

untilcombined(8minutes).

Leavemixturetoproveuntil

it startstoformbubbles

(1 hour). Add bicarbonate

Semolinacrumpets

SERVES4 // PREPTIME 50 MINS// COOK 15 MINS(PLUSPROVING)

“LasttimeI wasinLebanon,I stayedata beautifulhotelwhere

everyeveningtheyhadpre-dinnercanapésandchampagne,”

saysDelia.“Thisdishis inspiredbya Moroccan-stylepancake

I had,whichwasrolledupwithlabneandcaviar;it wassoelegant.

I added semolina to the crumpet to give itbite .”Pictured p95

ofsodaandmixonhigh

speeduntilwellcombined

(2minutes).Transfertoa jug.

2 Forpickledonion,combine

ingredients(exceptonion)and

3 tspwaterina smallsaucepan

overmediumheatandbring

toa simmer.Setasidetocool.

Combinegratedonionina

smallbowlwithcooledpickling

liquidandcoveruntilrequired.

3 Forsaffroneggmayonnaise,

placesaffronand2 tspwarm

waterina bowl.Setaside

toinfuse(5minutes).Blend

saffronmixturewithremaining

ingredientsina smallblender

untilsmooth.Seasontotaste.

4 Lightlygrease4 non-stick

eggringsandplaceina large

non-stickfryingpan.Lightly

spraypanwithoil.Heatover

mediumheat.Sprinklea little

extrasemolinaintoeachring,

thenpour2 tbspbatterinto

eachringandcookuntilholes

formonthesurfaceandthe

topis cookedtothecentre

(4-5minutes).Removerings,

thenturncrumpetsandcook

untilbaseis golden(1 minute).

Removecrumpetsfrompanand

keepwarmwhileyourepeat

processwithremainingbatter.

5 Servecrumpetstopped

withsaffroneggmayonnaise,

pickledonion,salmoncaviar,

chives and chive flowers.