Page 35 - foodservice magazine September 2019

RECIPE
35
DUCK FRITES
4 cured duck breasts
4 orange wedges
1 packet English watercress Bearnaise sauce portion Duck jus portion Shoestring fries
M E T H O D Lightly score the duck breast skin, season with salt. Warm a flat cast iron pan with a little olive oil and cook each duck breast slowly, skin side down, rendering and draining fat as you go. Cook until golden and crisp, approximately 10 minutes. Turn breast over and seal for 30 seconds, and rest. Serve with fries, English watercress, Bearnaise sauce, orange wedge and a spoonful of duck jus over the meat.
Daniel Southern is the head chef at Bar Margaux, basement/ 111 Lonsdale St, Melbourne VIC.
PHOTOGRAPHY: GARETH SOBEY