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| Ingredients | | 12 baby onions, peeled | | 1 cup cider vinegar | | 1/2 cup sugar | | 1 teaspoon green peppercorns | | 4 single duck breasts | | 1/2 cup beef stock | | 1/4 cup cider vinegar | | 4 cloves garlic, sliced thinly | | 2 tablespoons olive oil | | large bunch (750g) silverbeet, roughly chopped, stalks sliced thinly | | salt and freshly ground black pepper | | 1 tablespoon chopped parsley |
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| Duck Breast, Garlic Silverbeet & Cider Vinegar Glazed Onions |
| 01 / 05 / 00 Laurie Black |
| Photography by Kieran Scott |
| Duck breasts are a rich treat. You may need to order them in advance from a specialty butcher or from Gourmet Direct, as demand from restaurants seems to be dramatically reducing available supplies at the moment. |
Method |
Put the onions, 1 cup of vinegar, sugar and peppercorns in a saucepan and simmer, covered, for about 15 minutes until the onions are tender and lightly glazed. Set aside to cool slightly.Place the duck breasts skin side down in a moderately heated heavy frying pan and cook gently for about 10 minutes until the skin is golden. Discard the duck fat as it melts from under the skin into the pan.Turn over the breasts and cook for another 3 to 5 minutes until medium rare or medium. Set the duck aside, increase the heat under the pan, and deglaze with the stock and 1/4 cup of vinegar. Reduce these juices and spoon over the duck breasts to serve.Meanwhile, cook the garlic in the oil until just turning pale gold, then add the chopped silverbeet, season with salt and pepper and stir-fry until the leaves have wilted and the stalks are tinged with brown. Stir through the parsley and serve with the onions and a little of their glaze. Serve with garlic toast or mashed potatoes. Serves 4. 
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