Caramelised Grimaud Duck Breast, Parsnips, Pears, Gizzards, Cavalo Nero and Native Sorrel
  • 4 grimaud duck breasts240g each trimmed and scored
  • 2 parsnipspeeled and split in half lengthways
  • 2 small corella pearscut in half
  • 2 bunches cavalo nerostalks removed and washed
  • 8 confit gizzards(optional)
  • 20-30 native sorrel(oxalis)
  • 4tablespoon parsnip puree
  • 120ml roast duck jus
  • 50g Unsalted Butter
  • 25ml chardonnay vinegar
  • 20ml apple juice
  • sea salt and freshly ground black pepper
  1. Place duck breast skin side down in a well-seasoned frying pan. Place the pan over moderate and heat allowing the fat to render and the bird to cook. When the skin is rendered brown and crisp turn the bird over and allow the breast to cook for 1 minute flesh side down. Remove and set aside in a warm place.
  2. Using the same pan, place over a high heat, add the parsnips and pears. Cook until golden, add the butter and allow the butter to foam. Once the butter turns brown add the vinegar and the juice, be careful it will spit. Turn the flame off and allow the pears and parsnip to sit for 15 minutes in the pan, remove and set aside somewhere warm.
  3. Cook the cavalo nero in well salted water. Once cooked remove, squeeze out water and chop roughly. Set aside somewhere warm.
  4. Reheat the puree and duck with the chopped gizzards in the jus. Dress the plate to your creative whim or as close to our picture, scatter the oxalis across the top to add that citrus zing that helps to lift the dish.