Duck Breast, Pumpkin Mousse, Roasted Beetroot and Rosella Jus - Chef Recipe by Manoj Kumar Jangra

Ingredients

4 duck breasts
10 g Szechuan seasoning
10 g Cajun spice
10 g smoked paprika
5 g onion powder
5 g garlic powder
10 g Chinese five spice
2 g salt
2 g pepper
20mL olive oil

Pumpkin mousse:

150 g peeled pumpkin
20mL canola oil
2 g salt
1 g pepper

Baby red beetroot:

150 g baby red beetroot
50 g baby gold beetroot
15mL olive oil
2 sprigs thyme
2 g salt
2 g pepper

Fermented garlic:

15 g black garlic
5mL canola oil
4mL water

Rosella jus:

1 kg beef bones
1 kg veal fett
200 g brown onions
200 g carrot
200 g leek
200g celery
1o g garlic
5 bay leaves
20 g thymne
20 g rosemary
10 g peppercorns
50 g parsley
50 g rosella flower
100mL red wine

40 g macadamia

To finish:

60 g maraschino cherries
4 g wattleseed dust
4 g micro herbs

Method

Duck:

In a bowl mix all the spices - Szechuan seasoning, Cajun spice, smoked paprika, onion powder, garlic powder, Chinese five spice, salt, pepper and oil. Then rub the duck with spice mix and keep in on fridge overnight.

Next day clean all the excess spices and put each duck individually in vacuum bags with thyme and some oil. Seal the bag and put it in tub for sous vide at 62 C for 20 minutes.

Once cooking time is over put all the sealed bag in ice bath to cool down, store in cool-room for service.

Pumpkin mousse:

Cut pumpkin into small pieces, season with oil, salt and pepper. Cook it an oven on steam 40% and roast 60% at 150 C for 20 minutes or until soft. Take out of the oven, keep it aside.

Once cooled down, transfer to a blender to make a smooth puree, add some water if needed to keep it to a smooth consistency. Pass it through a sieve. Keep it aside for plating.

Baby beetroot:

Cut the stems off and wash baby beetroot, pat dry with towel to remove excess water, in a tray put beetroot with a drizzle of olive oil, salt, pepper and thyme. Cover them with aluminum foil and cook in oven on slow heat at 160 C for about 45 minutes or until soften.

Take them out of the oven and let it cool down. Once cooled, peel off the skin and cut each beetroot into 8 wedges and keep them aside for plating.

Fermented garlic:

Blend black garlic with olive oil and water.

Rosella jus:

This Rosella jus recipe will produce 450mL of jus.

This Rosella jus recipe will produce 450 ml of Jus

To Make jus, sear veal feet in a pot on high heat, meanwhile put beef bones in oven at 200 C for 30 minutes.

Roast onion, carrot, leek, celery, garlic, rosemary separately in oven then add all to the pot with beef bones and veal feet.

Once all vegetables and bones are in pot, add red wine and let it burn. Fill it up with water, add bay leaf, thyme, peppercorn and parsley. Let water come to boil and simmer for about 6 hours (for restaurant we prepare this in a brat pan and cook it for 18 hours).

Drain stock out of the bones and put stock back in the pot to reduce on low heat until thickened.

Add rosella flowers at this stage. Once jus comes to the right consistency drain out the jus and squeeze flush out of the flower to give more rosella flavour.

Roast the macadamia in oven until golden. Once cooled down, chop into small pieces.

Garnish with cherries, wattleseed dust and micro herbs.

Recipe provided by Newmarket Room