At her cooking school in Hilton, award-winning KwaZulu-Natal chef Jackie Cameron puts her creative flair to work on heritage food. Try her Shiitake Crème Duck Breast with Duck Crumble and Crispy Roasted Vegetables.
- 1 large duck breast
- 5g salted butter
- 10ml sunflower oil
- flaked salt
- Mushroom Crème
- 10g salted butter
- 10ml olive oil
- 60g onions, sliced
- 10g garlic, grated
- 120g potatoes, peeled and cut in cubes
- 125g fresh shiitake mushrooms
- 250ml water
- 250ml cream
- fine salt and black pepper
- Duck Crumble
- 100g potatoes, peeled and thinly sliced
- 90g onions, thinly sliced
- 10g garlic, peeled and thinly sliced
- 50g cake flour
- 100g duck skin
- sunflower oil
- Crispy Roasted Vegetables
- A selection of vegetables e.g. beetroot, cabbage, onions, sweet potatoes, butternut, onions and coloured baby carrots
- salted butter, melted
- Clean the duck breast, allowing a few millimetres of extra fat around the breast. If you cut the duck fat too close to the breast meat, when you sear the breast it will curl up. Remove any thick sinew from the base of the breast and score the fat on top of the breast with a sharp knife, making a crisscross pattern.
- Add the butter and oil, to a cold pan. Place the duck breast skin-side (fat side) down in the cool pan. As the breasts sears so the pan will fill with duck fat; keep removing it to ensure searing rather than poaching/ frying. Continue searing until the fat is crispy. Then turn the breast over and only sear for a few seconds.
- Place the duck breast into a tray with water underneath the duck breast, making sure the base of the tray is well covered, so poaching and roasting skinside up at the same time. Sprinkle the flaked salt on top. Cook in a hot oven at 260°C for a few minutes – anything from 5 -10 minutes until desired doneness. Remove the breast from the oven, allow to rest for a few minutes.
- Wipe the top of the breast with a cloth to remove any extra fat. Sprinkle with more flaked salt. Slice the breast into half lengthwise, then again into half widthways. Set aside.
- To make the shiitake crème, in a small pan, melt the butter and heat the olive oil. Add the onions and garlic and sauté. Add the potatoes and allow to cook for a few minutes, without getting too much colour. Add the porcini mushrooms, water and cream. Allow to simmer lightly until the potatoes are cooked and the liquid has reduced. Season well. Blend and strain the puree. Place into a piping bag and set aside.
- For the duck crumble, dust the potatoes, onions and garlic in the flour. Place into the pot with heated oil. Add the duck skin. Fry on a medium heat until all the ingredients are really crispy. This will take a while. Remove from the oil and place onto kitchen paper towel to absorb excess oil. Now place onto an oven tray and allow the ingredients to dry out in the oven at a low temperature (about 80°C). When the ingredients are starting to crisp, place into a blender and pulverise to a fine crumb mixture. Place back onto kitchen paper towel as you may find the mixture to be very oily. Just before serving, the crumbs can go back into the oven to get crispy, if necessary.
- To make crispy roasted vegetables, very thinly slice your selection using a peeler. Place neatly onto an oven tray lined with greaseproof paper. Brush lightly with the melted butter and place into the oven at about 200°C. Roast until browned and crispy.
- To serve, pipe a round of mushroom crème, slice the duck lengthways and place onto the plate and garnish the rest of the plate with the roast vegetables and top with duck crumble.
Wine suggestion: La Bri Merlot