Page 34 - foodservice magazine September 2019

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RECIPE
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DANIEL SOUTHERN’S DUCK FRITES
BAR MARGAUX, MELBOURNE – SERVES 4
Opening in July 2019 by Melbourne’s Made in the Shade group (also the Everleigh and Heartbreaker), late-night cocktail bar and restaurant Bar Margaux is inspired by the Parisian-style brasseries of New York. Owners Michael and Zara Madrusan brought in French-trained chef Daniel Southern (previously the Vue Group and L’Oustal) to create a menu of bistro classics, ranging from cassoulets to escargots. Just two months in, Southern’s simple duck frites has quickly become one of the most popular dishes.
DUCK CURE
4 duck breasts, skin on, taken from whole ducks, bones reserved for jus 75 per cent salt
25 per cent sugar
Crushed white peppercorns to taste
Orange zest to taste
M E T H O D Cover the duck breasts in the curing mixture. Place in the refrigerator for one hour, then rinse and pat dry. Set aside until needed.
DUCK JUS
Duck bones
M E T H O D Cover duck bones with water in a pot. Gently boil until reduced, dark and thick. Strain and set aside.
BEARNAISE
10 egg yolks
100 g shallots, peeled and thinly sliced 100 ml white wine
100 ml white wine vinegar
10 tarragon stalks
1 tbsp crushed white peppercorns Clarified butter, melted and kept at room temp Tarragon leaves, washed and finely chopped Lemon juice to finish
M E T H O D Gently cook shallots, wine, vinegar, tarragon stalks and white pepper in a pot. Bring to a boil, then cool, strain and reserve. Place egg yolks and 1 tbsp of the cooled mixture into a Thermomix. Set at 65oC and speed 4. When set temperature and speed are reached, slowly drizzle in the clarified butter until the consistency thickens slightly. Season with salt, pepper, chopped tarragon and a few drops of lemon juice. Set aside in a warm place.