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Kadai Tabletop Autumn Duck - Serves 2

Preparation time: 35 minutes

Cooking time: 20 minutes


INGREDIENTS

  • 1 duck breast
  • 2 oranges
  • 2 inch ginger - sliced
  • 2 star anise
  • 1 stick cassia bark (Chinese cinnamon)
  •  70g coarse cornmeal
  • 350ml milk
  • 10g parmesan
  • Knob of butter
  • Bay leaf
  • 1 clove of garlic
  • Two strands of cherry tomatoes 

METHOD

Duck Marinade 

  • Cut the top off the oranges (about an 8th)
  • Scoop out the inside and retain the juice
  • Retain the orange skins for polenta
  • Add the juice to a small pan with the ginger, star anise and cassia bark
  • Bring to a gentle simmer and reduce to a thick syrup
  • Strain and allow to cool
  • Score the duck skin and rub with a little salt and pepper
  • Baste skin with the syrup

Polenta

  • Add crushed garlic clove and bay leaf to milk in a small pan
  • Bring to a gentle simmer and then leave for 30 minutes to infuse
  • Remove the bay leaf and garlic
  • Bring back to a simmer and our in the cornmeal, stirring continuously 
  • Continue to stir about every 5 minutes to avoid it catching
  • Do this for about 35 minutes
  •  Now stir in the butter and parmesan, then pour into the two hollowed out oranges

Grill

  • Start with an even bed of coals, then tip them to one half of the grill
  • Add the duck breast to the hot half of the grill, non skin side down for 5 mins
  • Flip the duck breast, skin side down for 5 mins
  • Move the breast to the 'cold' side of the grill
  • Add the two stuffed oranges to the 'cold' side of the grill
  • Add the cherry tomatoes to the 'hot side' of the grill
  • Put the lid on and leave for 15 mins

  • Remove the lid, carve the duck and serve. 

Thank you to Dougy (Robertson Catering & Gout and About pop up restaurant) for creating this delicious recipe for Kadai Firebowls. Dougy has helped us enormously with images and recipes, and been a constant supporter of the Kadai brand. Find out more at www.robertsoncatering.com or follow him on twitter and instagram (@dougychef).  

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