There are some exciting times ahead in the Restaurant with the summer produce transitioning to the aromas of autumn, creating the opportunity for me to infuse the new season into exceptional new dishes that express the flavours of autumn and the Northern Rivers region. One of my favourite new autumn dishes is our Caramelized Grimaud Duck Breast with parnsips, pears, gizzards, Cavalo nero and native sorrel. But, can’t make it to The Byron at Byron? Not to worry, I have released my secret recipe below because everyone must taste this dish!
Ingredients – serves 4:
4 x grimaud duck breast – 240 grams each trimmed and scored
2 x parsnips – peeled and split in half lengthways
2 x small corella pears – cut in half
2 x bunch cavalo nero – stalks removed and washed
8 x gizzards – confit (optional)
20 – 30 x native sorrel – oxalis
4 x tablespoons parsnip puree
120 mls roast duck jus
50 gms unsalted butter
25 mls forum chardonnay vinegar
20 mls apple juice.
Sea salt and freshly ground pepper
1.Place duck breast skin side down in a well seasoned frying pan
2. Place over moderate and heat, allowing the fat to render and the bird to cook.
3. 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.
4. Using the 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 carfeul 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
5. Cook the cavalo nero in well salted water, once cooked remove, squeeze out water and chop roughly. Set aside somewhere warm
6. Reheat the puree and duck jus with the chopped gizzards in the jus and dress the palte 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.