This hearty Caramelised Grimaud Duck Breast recipe with all the trimmings by Chef Matt Kemp of the Byron at Byron Resort and Spa is sure to warm your belly this Winter. A perfectly pink tinged and succulent duck breast receives the crispy skin treatment before being dressed with seasonal parsnips and pears, confit gizzards, cavalo nero and a garnish of native sorrel. Is your mouth watering like ours?
“I find duck very comforting in the colder months as it feels warm to the soul,” says Matt.
“The citrus lift from the native sorrel gives the dish that extra kick to lighten the flavour. The use of the gizzards just shows that we like and know how to show guests different parts and cuts that they would never normally see or get to taste. Also, the cavalo nero is just a fantastic ingredient and a healthy one at that.”
Like the rest of the restaurant’s current offering, the seasonal menu fuses European cuisine with local flavours. Other new dishes on the Byron at Byron Resort and Spa restaurant menu include Roasted Blue Eye and charred octopus with sauce Romesco, ndjua bull horn peppers, orange and almonds and Tortellini of Moreton Bay bugs and local prawns with coastal succulents, roasted chilli shellfish oil and fennel.
New additions to the dessert menu include a warming hot chocolate ‘Snickers’ pudding with peanut praline, fudge, peanut butter and chocolate ice cream and a Coconut milk and vanilla rice pudding with poached quince, rhubarb and strawberries, candied ginger and vanilla gelato.
Matt, originally from the UK, now calls the Northern Rivers home. He fronted internationally recognised restaurants such as The Square in London and Banc in Sydney, before opening his own restaurant, Restaurant Balzac in Sydney’s Eastern Suburbs in 2000. Matthew’s philosophy is to simply provide fresh, seasonal, quality, affordable food that offers something for everyone.