OUR PRODUCE

Ingredients

• 4 duck breasts (Bimbimbie Farm Produce Myponga)
• 2 duck livers (Bimbimbie Farm Produce Myponga)
• 20 baby carrots, peeled (Virgara's Willunga)
• 4 large mushrooms
  (Fresh field mushrooms Middleton)
• 400gm broad beans (Virgara's Willunga)
• 200gm sapphire potatoes, diced (Virgara's Willunga)
• 2 bunch asparagus, peeled from halfway (Virgara's Willunga)
• 2 beetroot, sliced very thinly (Virgara's Willunga)
• 75gm Paris Creek butter
• 200ml almond oil
  (Harding's Fleurieu nut and seed oils Willunga)
• 20ml sweet aged vinegar (Coriole McLaren Vale)
• Fleur de sel (Beach Organics Middleton)
• White Muntok Pepper (Beach Organics Middleton)

Method

• Preheat oven to 220°c
• Gently sauté carrots & potatoes in 50gm butter until golden brown, moisten with a little stock if necessary. Remove from heat.
• Pod the broad beans and slice the asparagus into long slants.
• Place mushroom caps on a tray gills facing up, season with a little oil, salt and pepper and place in oven cook for 5 minutes turn and cook for a further 5 minutes. Remove from oven and keep warm.
• Bring a pot of salted water to the boil cook asparagus for 1 minute; plunge into ice water and add to vegetable mix.
• Cook the broad beans in the same water, and refresh in ice water. Peel the beans a second time and add to vegetable mix.
• Heat oil in a high-sided pan to 165°c and gently fry beetroot until crisp, remove form oil with a slotted spoon onto absorbent paper.
• With out using any oil, heat a heavy based pan until quite hot. Season the duck breast and cook skin side down for about 3 minutes colouring all over. Place in oven for 6 minutes turning ounce. Remove from the pan and rest for 3 minutes.
• Season the livers and cook in the same pan as the duck deglaze with remaining vinegar, remove from pan and cut in half on a slant

To plate

Reheat sauce and whisk in remaining butter.

Reheat vegetable mix.

Place a mushroom gills facing up in the centre of a plate add a slice of liver and neatly arrange the duck slices on top.

Spoon vegetable mix around outside of plate, pour on sauce, and garnish with beetroot crisps.

Pour a big glass of Viottolo Dolcetta and enjoy.

Sauce

• 25gm butter (Paris Creek)
• 100gm Shallots, diced (Virgara's Willunga)
• 2 cloves Garlic, diced (Virgara's Willunga)
• 5 Thyme sprigs (Herbivorous Hindmarsh Valley)
• 1 Bay leaf (Herbivorous Hindmarsh Valley)
• 20ml sweet aged vinegar (Coriole McLaren Vale)
• 1lt stock, preferably duck

To make sauce

• Sauté shallots, garlic, thyme, bay leaf & peppercorn in butter until caramelised. Deglaze with vinegar.
• Add stock & boil until reduced to about 200mls.
• Pour the sauce through a fine sieve.