Daniel Armon, Executive Chef at Serafino Restaurant in McLaren Vale, shares a recipe with us.
Serafino’s duck curry with Madras granola, chamomile currants & yoghurt textures
Bone and break down your duck, setting aside the breasts, legs and thighs. Reserve the duck carcass, tenderloins, etc., for use in other dishes.
Evenly score the skin of your duck breasts.
Duck legs and thighs
Confit duck legs and thighs in duck fat for 2 hours at 150°C.
Shred the meat and reserve.
50g sea salt
10g ground toasted cumin seeds
10g ground toasted coriander seeds
5g ground masala
Mix all your dry ingredients together and coat evenly over the duck breast.
Allow to cure in fridge for 2 hours.
Rinse off in cold water and pat dry.
¼ cup macadamias
½ cup caster sugar
½ cup butter
1 tbsp glucose syrup
¼ tsp baking soda
½ cup unsalted roasted peanuts
¼ tsp ground coriander
¼ tsp ground cumin
¼ tsp ground fennel
¼ tsp lemon thyme, finely chopped
Roast peanuts and macadamias on a silpat mat or non-stick baking paper at 170°C for 12 mins.
Combine sugar, glucose and butter over a medium heat to make a caramel.
Once the caramel turns an amber colour, remove from stove and carefully whisk in the baking soda. It will foam up a little and then settle again.
Once settled, pour evenly over nuts and allow to cool and set.
Roughly pulse the set caramel and nuts in a blender to make a chunky crumb.
Season mixture with all other spices and adjust with salt.
Green curry paste
6 green chillies, deseeded and roughly chopped
2 shallots, roughly chopped
20g ginger, grated
2 garlic cloves, crushed
1 small bunch coriander, chopped
2 sticks lemongrass, chopped
Zest and juice of 1 lime
6 kaffir lime leaves
1½ tsp shrimp paste
1 tsp ground coriander
1 tsp ground cumin
40ml fish sauce
Blend all ingredients in blender to create a paste. Add water as needed to adjust paste consistency.
Green curry sauce
50g green curry paste
1 tin coconut cream
In a small pot, sauté off curry paste until fragrant.
Add coconut cream and simmer on low until you have a nice consistency.
Adjust seasoning if needed.
1 chamomile tea bag
100ml boiling water
Infuse boiling water with chamomile tea and pour over currants.
Soak overnight for more intense flavour.
100g natural Greek yoghurt
50ml full cream Jersey milk
1 cinnamon stick
1 bay leaf
2 cardamom pods
1.5g soy lecithin
Infuse all ingredients except lecithin over a low heat on stove top for 20 mins without breaking the surface. Take off heat and let sit for 30 mins.
Strain and blend in soy lecithin with an emulsion blender to create foam.
100g natural Greek yoghurt
10ml full cream Jersey milk
5g caster sugar
Combine yoghurt, milk and sugar into a spreadable consistency.
Spread paper thin and evenly over a silpat mat or baking paper.
Dry out overnight in an oven on pilot, or alternatively at 50°C, until a dry crisp forms.
Sous vide duck breast at 56°C for 2 hours before you need.
Season dried skin with sea salt and sear in a hot pan skin side down and render the skin until golden brown. (Alternatively you can cook in oven after searing until core temperature reaches 54°C and then rest up to 56°C if you do not have a sous vide).
Heat some of the shredded confit duck leg meat in the green curry sauce.
Place the rested duck breast on the plate alongside a spoon of the curry leg meat.
Place a teaspoon of the drained currants on top of the leg meat, followed by a teaspoon of the Madras granola.
Slightly warm the yoghurt foam mixture and foam up with an emulsion blender. Place a spoonful of foam on top to the side of leg curry.
Break off a shard of yoghurt crisp and lean against duck breast.
Finish the plate with a garnish of chamomile flowers.