Ocean Magazine : 2 July August 2005
82 | ocean CHEFS ON BOARD Duck and Beetroot Tart With Mint, Pinenuts and Sauce Grabiche Serves 6 Beetroot Jam 500g grated fresh beetroot 200g sugar 100ml port 150ml red wine vinegar Method: Cook the beetroot in a large saucepan for approximately ten minutes. Add the sugar and combine well. When the sugar has started to dissolve add the port and red wine vinegar. Reduce the heat to avoid burning the jam and cook until most of the liquid has evaporated and the beetroot comes to a jam-like consistency. Braised Duck leg 6 Duck legs (trimmed of excess fat) 250ml Chinese cooking wine 250ml ABC ketchup manis sweet soy 100ml yellow bean soy 1 bulb fresh ginger 4 coriander routs (well washed) 2 cloves garlic 3 small red chillies 26 green shallots Method: Place all ingredients into a large oven tray and marinade overnight in the fridge. Remove from fridge and allow the braise to come to room temperature. Place a sheet of greaseproof paper over the duck, followed by a sheet of foil. Place in a pre-heated oven and cook for approximately two hours at 160°C until the thigh bone can be easily removed from the leg. Allow the braise to cool down, then remove all the skin, bone and sinew. Place the leg meat into a smaller container and stream cooking liquor over the top. To serve: Warm the jam and place a few spoons into a short crust pastry case. Warm the duck and place approximately one leg (meat only) onto the beetroot. Prepare a salad of mint, baby watercress and pinenuts. Place on top and serve with sauce grabiche. Spring Bay Scallops With a Tomato and Parsley Salad Serves 6 20 Wild hand dived Spring Bay scallops (Tasmania) Sauce: 3 fine diced eschalots 520ml vermouth 400g double cream 100g diced unsalted butter juice of 1 lemon Tomato and Parsley Salad 6 ripe roma tomatoes 1/2 flat leaf parsley 100ml extra virgin olive oil Method: Carefully open the scallops , remove from shell and clean and remove roe. Place the eschalots, pour 500ml of Vermouth into a sauce pan and reduce to 100ml. Add the cream and reduce by half, splash in the remaining 20mls of vermouth and the fresh lemon juice. Using a bar-mix add the diced butter slowly to the liquor until all is incorporated and season with sea salt and pepper. Keep the sauce warm. Peel, clean and dice the tomatoes, finely chiffanade the parsley and combine together in a bowl with extra virgin olive oil and season. Either roast the scallops in a very hot oven, or remove from shell and sear in a hot pan. To serve: Place the scallops in the 1/2 shell on a platter on top of rock salt, coat the scallops with a generous amount of sauce and spoon over some of the tomato and parsley salad.
3 September October 2005
1 May June 2005