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Greek Roast Duckling

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 15 December 2012 at 10:22
Chef David Tsirekas, of Perama, in Sydney, Australia, had given this recipe to us, while visiting our older daughter when she was doing her PHD in Wellington, New Zealand, and we had spent a few days on an epicurean escape in Sydney. 

PERAMA RESTAURANT:  www.perama.com.au 
 
 
( see photo below on thread 2 ).
 
 
 
It is perfect with the winter holidays approaching, and thus, here is the recipe:
 
Chef David Tsirekas┬┤ Greek Roast Duckling ...
 
1 large young duckling ( for two )
4 quince fruit
2 onions
1 tblsp. cumin
Evoo
1/3 cup dry white wine
1 garlic clove minced
1 tblsp. cumin seeds
sea salt
2 cinammon sticks
5 whole cloves
1/4 cup sugar in the raw
water
juice of 1 lemon
1 head broccoli
 
1) peel, core and quarter the quinces; reserve the seeds and cores. Peel and quarter the onions.
2) spread the quinces and onions on the bottom of a roasting pan and sprinkle with cumin and Evoo drizzle.
3) arrange the duckling on top, and drizzle Evoo and white wine over the duckling and rub a piece of crushed garlic on the bird exterior and interior.
4) sprinkle sea salt over skin, cumin and the minced garlic.
5) place uncovered in an oven of 160 centigrade degrees or 325 farenheit and cook for 2 hours
6) baste the skin juices every 20 minutes and sprinkled with sea salt over the course of the 2 hours as this maintains its crispiness
7) Now while the duck is roasting, make the syrup: in a heavy saucepan place the reserved quince cores and peels  and cinammon sticks, cumin seeds and bay leavef and the raw sugar and cover with water.
8) BRING TO BOIL and reduce heat, and simmer
9) add water as needed to keep quince peels covered
10) they need to simmer for as long as the duck roasts to release their natural deep ruby color and the liquid should reach a thick syrup texture and consistency
11) wash the broccoli and and chop the stems, steam and then the drizzling the lemon juice over and Evoo over the broccoli
12) place the roasted quince, onions on top of the duckling and  the broccoli and spoon drizzle the syrup over

SERVE WITH AN AUSTRALIAN  PINOT NOIR ( Waipara Pinot Noir ) or similar and hot crusty bread for dipping into the syrupy sauce. 

 
Lovely, enjoy,
Margi.
  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Margi Cintrano View Drop Down
Master Chef
Master Chef
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Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6246
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2012 at 12:26
Roast Duckling with Quince - Chef David Tisreka.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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