Bendele Farm Duck Breast, Sautéed Cauliflower and Sprouts, Macadamia Tarator and Rosella Chutney


Submitted by Matt Golinski | Print this page
A delicious dish using local duck from Bendele Farms and seasonal vegetables of Brussle Sprouts, Cauliflower and fresh sage, garlic & macadamias.

Bendele Farm Duck Breast, Sautéed Cauliflower and Sprouts, Macadamia Tarator and Rosella Chutney

Serves 4

Ingredients:

4 Bendele Farm duck breasts, 

1 clove garlic

50gm macadamias, roasted

30gm sourdough bread, crusts removed, soaked in water

30gm tahini

60ml extra virgin olive oil

30ml lemon juice

50ml cold water

salt and pepper

200 gm cauliflower florets

200gm Brussels sprouts, sliced 5mm thick

2tbs vegetable oil

75gm butter

½ cup sage leaves

30ml lemon juice

100gm CC’s Kitchen Tangy Rosella Chutney

Method:

Place the garlic, macadamias, squeezed bread, tahini, olive oil, lemon juice, water and salt and pepper into a food processor and blend until smooth. Dry and salt the duck breasts and cook skin side down in a heavy based pan over a medium heat until the skin is crisp and well coloured. Turn, cook for a further 4 – 5 minutes, turn off the heat and rest. Sauté the cauliflower and Brussels sprouts in oil until lightly coloured. Add the butter and cook until it starts to brown. Add the sage leaves and lemon juice. Season with salt and pepper. Spread 2 tablespoons of tarator on each of four plates and top with the cauliflower and Brussels sprouts. Slice each duck breast in 3 and arrange on top. Dot with teaspoon amounts of CC’s Kitchen Tangy Rosella Chutney.

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