Rooibos Smoked Duck, Chickpea and Spicy Pepper Ragout served with a Peppered Yoghurt and Wildberry Dressing
Ingredients (4 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | pc | Duck breast, scored |
| LIPTON Rooibos 1 x 18kg , 7 teabags | ||
| 30.00 | ml | ROBERTSONS Portuguese Chicken 6 x 1kg |
| ROBERTSONS Black Peppercorns 6 x 800g , 6 each | ||
| Dressing: | ||
| 75.00 | ml | CARTE D’OR Wild Berry Sauce |
| 50.00 | ml | Vinegar, red wine |
| 5.00 | ml | Whole grain mustard |
| 10.00 | ml | Honey |
| 25.00 | ml | Olive oil |
| 2.50 | ml | ROBERTSONS Ginger 6 x 700g |
| 5.00 | ml | KNORR Balsamic Dry Salad Dressing 3 x 625g |
| ROBERTSONS Black Peppercorns 6 x 800g , cracked | ||
| Salad: | ||
| Chick peas, tinned , 1 tin | ||
| 10.00 | pc | Asparagus heads |
| 80.00 | g | Almonds, chipped |
| 1.00 | pc | Pepper, red , diced |
| 1.00 | pc | Pineapple , small, thinly sliced |
| 10.00 | ml | ROBERTSONS Exotic Thai |
| 5.00 | ml | ROBERTSONS Seasoning Rub 4 X 700g |
| 5.00 | ml | ROBERTSONS Cajun Seasoning 6 x 1kg |
| 300.00 | ml | Yoghurt, plain |
| 2.50 | ml | ROBERTSONS Black Peppercorns 6 x 800g |
Preparation
1. Score the duck with a sharp knife.
2. Empty the teabags, Portuguese chicken spice and peppercorns into the smoker.
3. Place the duck on a rack and place in smoker.
4. Close the lid and place over heat (3) on top of stove, allow to smoke for 25 minutes.
For the dressing, mix together the Wild Berry sauce, red wine vinegar, wholegrain mustard, honey, olive oil, ginger, balsamic dry salad dressing and peppercorns.
For the salad:
1. In a saucepan, saute the pepper, add the chickpeas and almonds. Season with the seasoning rub and cajun spice, add the asparagus and keep warm.
2. In a seperate saucepan, heat until very hot.
3. Slice pineapple into thin slices and season with Exotic Thai. Blacken the pineapple in the pan.
To assemble:
1. Place the warm salad of chickpea, peppers and pineapple. Finely slice the smoked duck and mix with the warm salad.
2. Place 2 slices on smoked duck on top of the salad and drizzle witht the olive oil.
3. Mix the natural yoghurt with the black pepper and drizzle around the plate.
4. Drizzle the wild berry dressing over the yoghurt and serve.
