Glazed duck, Grilled Kumara, Watercress & Peas

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
4-6 4-6
Glazed duck, Grilled Kumara, Watercress & Peas
Titi or mutton bird is an endemic seabird to the South Pacific foraged by the Māori for thousands of years. Here, I’ve created a slightly more accessible version, with poached and then roasted duck, perfect for a round-the-table whanau (family) meal. Recipe by Matthew Burgess @matblak.
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 1 whole Gressingham duck
  • 200ml soy sauce
  • 1 medium onion peeled and sliced
  • 1 large clove of garlic peeled and sliced
  • 150ml molasses (brown sugar is a suitable substitute)
  • 500ml good quality chicken stock
  • 700ml tap water
  • 3 whole star anise
  • 2 whole cinnamon sticks
  • 2 whole cloves
  • 2 carrots clicked into 1cm slices
  • 4 sticks of celery chopped
  • 1 large kumara (sweet potato) cut into 4
  • 1 cup buttered fresh peas (frozen is perfect too)
  • Few sprigs of dill leaves
  • Sprinkling of fennel pollen
  • Handful of washed fresh watercress
  • Method

  • 1
    Pre heat the oven at 180°C. Into the Le Creuset round casserole dish 26cm, pour chicken stock, water, molasses and soy sauce.
  • 2
    Adding to the liquid, cloves, star anise, cinnamon sticks, sliced onion, carrot, celery and sliced garlic and using a clean spoon stir to liquid to mix ingredients.
  • 3
    Pat the duck with disposable kitchen paper, removing any giblets within the cavity and submerge the duck into the liquid with the legs and breast facing down.
  • 4
    With the lid on place the casserole dish onto a low heat and gently bringing to a simmer, once simmering, place the casserole dish into the oven cook for 45 minutes then turn off heat and leave for 15 minutes covered.
  • 5
    Heat the Le Creuset Cast Iron Grillit pan on a medium heat and place the sweet potatoes flesh side down and roast in a 180c oven for 30 minutes or until cooked and nicely caramelised, then keep warm.
  • 6
    Remove the duck from the liquid, cut the duck in half, heat the Grillit pan and place the duck inside caramelising and turning the duck. Baste the duck with a couple of spoons of the braising liquid and repeat the process at 15-minute intervals, Place the whole pan inside the oven and cook for 30 minutes then allow the duck to rest.
  • 7
    Boil the peas in boiled water, pass them through a sieve and add them to the braising liquid.
  • 8
    To Serve: Cut the sweet potato into bite size chunks and place into bowl.
  • 9
    Spoon into a Le Creuset Bamboo bowl braising liquid making sure you get some carrots, onions, peas and celery.
  • 10
    In the braising liquid lay out the sliced duck and top with watercress.
  • 11
    Finish the dish by sprinkling over the dill fronds, fennel pollen and freshly cracked black pepper.
 
Cooks Tip:
Instead of duck , free range chicken is an excellent alternative and the broth makes a warming cup of nutritional goodness on the coldest of days.
 
 
Le Creuset