* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Breast cancer awareness and support
This video was specially created by ChopinandMysaucepan to spread the awareness of breast cancer and as a prayer for women who are affected by this illness.
With this recipe, we have now cooked and presented staples such rice, pasta, steamed hor mok, open burger and pie spanning ten international cuisine main courses.
This certainly demonstrates the versatility and imaginative use of the Royal Selangor jelly mould and after cooking these ten main courses, you would agree this mould is a lot more useful than just making jelly.
We are delighted to present our last main course for the competition today:
Day 25: Main – Crispy duck with sweet potato mash and French beans
Duck is one of my favourite meats and something I order at restaurants quite often as Chopinand and I don’t cook it at home often.
The French and Chinese are masters at preparing duck. The French have duck l’orange and the Chinese, Peking duck. I love both equally and have combined the French preparation with the Chinese flavours of five spice. This dish is a beautiful main course to accompany our French entree of pinot noir beetroot jelly.
From a wine matching point of view, duck is best paired with pinot noir, one of the great varietals from the Burgundy region of France.
We are indeed lucky to get good pinot noir in Australia because the Mornington Peninsula in Victoria and Tamar Valley in Tasmania produces some of the best pinot noir in the world outside of France.
Duck has a deep rich and gamey flavour and works best with flavours like orange, cinnamon and five spice. It has a fair amount of fat but cooked well and the skin yields a wonderfully crisp finish.
This is a simple recipe to prepare, if you can get good quality duck breast at a reasonable price. Duck breast is expensive so it’s important to respect the meat and not overcook it.
Once the meat is cooked, it should always be rested to allow the juices to settle back into the meat. If you can get this right, the rest is easy.
Duck pan juices are packed with flavour and a splash of red wine is the perfect medium to deglaze the pan and enrich it into a velvety sauce to accompany this dish.
1/2 deboned duck breast
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon five spice powder
1 cup sweet potato
1/2 cup french beans
1/2 cup red wine
1/2 cup duck or beef stock
2 – 3 caramelized cherry figs
1. Pat duck breast dry and season with salt, pepper and five spice powder for 10 minutes.
2. Place duck breast skin side down on a cold pan and gradually bring the heat up and let the duck fat render for 5 minutes. Turn duck over and sear for another 3 minutes.
3. Remove duck from pan and rest meat for 5 minutes.
4. Deglaze remaining juices in the pan with red wine for 3 minutes and add duck or beef stock and cook for another 3 minutes till the sauce is reduced to a jus.
5. Peel and cut sweet potatoes into large chunks and steam for 20 minutes till tender.
6. Mash sweet potatoes til smooth.
7. Steam french beans for 10 minutes and set aside.
8. To assemble, slice duck into 5mm slices and layer them in an overlapping fan shape at the tip of the mould. Fill the middle of the mould with mashed sweet potatoes till it reaches the top.
9. Invert mould onto a plate and scatter french beans and caramelized baby figs around the edges and pour sauce on top.
Important tips for this recipe:
1. A critical point in this recipe is the rendering of the fat in the skin by placing the duck (skin side down) in a cold pan and gradually bringing up the heat so that the skin is seared slowly to a fine crisp without being overcooked.
2. Once the meat is cooked, it should always be rested to allow the juices to settle back into the meat.
Combine this with with the orange hue of the sweet potato mash and the green of the french beans, and you have a dish to wow any dinner party guest.
So dear readers, what is your favourite French food?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan