Saturday, 2 July 2011
A while ago I attended an event hosted by Bitton Café for Game Farm, a company producing predominantly chicken (corn-fed and spatchcock/poussin), quail and duck.
Since their farm is in Galston, an rural-like area on the northern outskirts of Sydney (and also where I spent the first seven years of my life) I was keen to try their products.
It was interesting they felt the need to promote their products to Australian consumers in this way, primarily because they were concerned people saw ducks and quail as something exotic and difficult to cook with. They wanted people to understand how easy and tasty they are (and cook/buy more).
I think duck is pretty easy to cook. It's certainly no harder than chicken.
For dinner, I knew I had some pretty delicious sides dishes (potatoes roasted in duck fat, crispy brussels sprouts with bacon, sautéed apples and sage) so I just wanted a simple duck breast recipe.
No-nonsense, pan-fried duck breast. As every chef and their dog says these days “I wanted the ingredients to speak for themselves”.
To test the mettle of Game Farm, I decided to use the recipe on the inside of their duck breast packaging.
It was fantastic, and just as easy as cooking a steak.
A quick rendering in the pan, to give it colour, and then gently finished off in the oven for a few minutes.
This could be a dinner party favourite, for when you want to put on a bit of a show, but better still it’s easily a meal Jonas and I would enjoy during the weekday, even after a hard day at work.
You could serve it sliced into a salad, or as a slab with awesome sides. Too easy.
I served mine with a little cabernet wine jelly I bought on our Easter road trip to Mudgee.
Pan-fried Duck Breast
Game Farm packet instructions! Serves 2.
2 duck breasts
1. Preheat oven to 200’C.
2. Score or prick the skin of the duck with a sharp knife - this will allow the natural juices under the skin to render during cooking.
3. Season with salt & pepper, or your favourite spice mix. Heat a non-stick frying pan to a low heat. Do not grease the pan.
4. Place the fillet skin-side down and cook for 3-4 minutes to crisp the skin, turning and cooking for a further 1 minute.
5. Place into a hot oven, skin side up, and cook for a further 7-10 minutes or until cooked through.
Note: Appliance temperatures can vary. You may need to adjust cooking times accordingly.
If you're interested in more duck, quail and chicken recipes, Game Farm has a pretty extensive online library.
I've also made:
Armenian Yoghurt Soup w Dumplings
Buffalo Wings & Blue Cheese Dip
Coq Au Vin
Duck w Cherries
Hungarian Chicken Paprikas
Kentish Pigeons w Plums
Moroccan Chicken Tagine
Palestinian Chicken w Sumac, Za’atar & Lemon
Walnut & Pomegranate Spatchcock