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Duckfest

April 8, 2010

Well after duckfest I am positively shagged. two nights untold stress. lots of laughter. It has taken me two weeks just to get back on the blogging horse again after such an ordeal.

Coffee Science at St Ali

St Ali

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Don’t get me wrong. Afterwards, I loved it, and found it not only creatively rewarding but, challenging in the good sense and just a hoot.

For this post i’d like to give you an insight into the very first #duckfest. which started off as a social media experiment and hopefully will end in a phenomenae (hope I spelled that correctly).

Duckfest Sydney

Let me begin at the begining as they say in the classics.

Duckfest started with #Goosefest Tim Elwin from urban food market put out a tweet inviting yours trully to a #goosefest. I have been to a goose fest where all courses were in some way based on goose. This dinner was not, however, it was 8 courses and a lovely chinese meal.  It was a great social event getting to catch up with regular food tweeters and meet new ones not met before.  While there, the business man in me tweeked and I suggested to Tim that we do a #duckfest2010( I buy my Thirlmere ducks from Tim).

Once we organised the details duckfest was borne. I of course had to throw an extra twist so I decided to do one dinner here and one in melbourne cooking with a great friend of mine Benjamin Cooper. Ben is head chef of the St Ali group. and mad as a cut snake.

We posted the details on twitter and the tickets started selling like the preverbial hotcakes. So much so, that we had to stop the sales from twitter, to allow some of my regulars and email list to attend.

So “in my opinion Twitter is a fantastic way to get your networks working in and around your business”.

But serriously you are probably reading this to get recipes and talk about the food.

Duck and mushroom pate en crute

Recipe

Season duck liver with table salt and black pepper

Sautee duck livers in lots of butter untill just coloured. Remove from pan. add 2 parts brandy and 1 part port to pan deglaze and add livers back to pan. Add cooked field mushrooms. Blend the mix and season to taste.

Crispy Duck breast with deconstructed XO.

This was the hardest dish to prepare as it had so many coponent parts.

Crispy duck breast with deconstructed XO

Recipe

Duck Breast.

Cook Whole duck halved and backbone removed in master stock for 2-2.5 hours. Cool. Remove fat and bones from Duck return Master stock to pot and reduce to make consomme. Portion duck breast. For service dip in fish sauce and a mixture of rice and  tapioca flour then deep fry and dust with sechuan salt.

Pork Belly

Pork was slow roasted in stock over night at 85 degrees sliced for service.

Red Pepper Sauce

Red onion sautee with garlic. Add Peeled capsicum, finger chillies, sambal olek and  korean hot bean paste. Blend and correct for seasoning.

Assembling the dish it was crispy duck breast with Pork belly, Scallop, prawn floss, dried garlic, corriander cress all these are elements of XO sauce hence the title of the dish.

Duck Bo Samm or duck sang choi bow

Duck Sang Choi Bow

Service At MUMU

Recipe

Recipe

Shred the duck meat from the duck cooked above. Add shallots/ shitake mushrooms serve with Kim Chi fresh oyster and lettuce leaf.

Kim Chi.

Mirrin, garlic, ginger, Korean hot bean paste, orange juice orange segments, cucumber and shitake mushrooms.

Dish 3 Double roasted Duck with poached pear and bok choy (Sydney)

Recipe

Season duck with soy sauce, salt and pepper. roast for 1 hour on high heat. Bone ducks while warm, Braise in duck stock made from bones for 2.5 hours or untill mussles become slack. i love this recipe as it leaches out the fat but also intensifies the duck flavour. it should just fall of the bone.

pears for both were poached in white wine, white balsamic, ginger and a dash of chilli and of course sugar

Duck breast on wilted tatsoi with poached pear and sherry glaze (Melbourne)

Recipe

Season duck breast, cook most of the way from the skin side to render the fat, flip over and put in the oven for a few minutes the breast needs to remain medium rare.

Sherry glaze 2 bottles of sherry, one bottl of sherry vinegar garlic and vanilla bean. Reduce down allot.

serve drizled on pear and duck breast. ontop of wilted tatsoi (lambs tongue)

Duck breast on wilted tatsoi with Sherry glaze

Prepping in Melbourne

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>>>>The Turducken

Recipe

Bone 1 turkey, 1 duck and make a farce from chicken mince guinea fowl mince sage and sour cherries. wrap, very carefully in alfoil then braise for 4 hours in 150 degrees. cut and serve. we added quartered figs with ginger, a rocket and radicchio salad and some duck fat potatoes. the sauce was made from braising liquid.

Turducken

Turducken

Boned Birds

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.Duck Egg Caramels

Recipe

Duck Egg caramel

simple really 400g egg yolk, 280 g coconut sugar, 1.5 l cream. make sabayon with eggs and a hand full of white sugar. heat the cream and coconut sugar together but don’t boil. when sabayon is done add together portion into cups and bake in water bath for 45-1hr at med temp. top with caramel made from pineapple juice palm sugar and star anise, reduce till viscose and clear. serve with fresh fruit.

Duck Egg Caramels

#Porkestra 8 courses of pig

Get ready for Porkestra

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11 Comments leave one →
  1. April 8, 2010 7:46 am

    sounds all amazing although i think someone has lost their pants? what was that about? and i think it could be phenomenon or phenomena you’re after 🙂

  2. April 8, 2010 9:00 am

    Looks delicious and like lots of fun. What’s the next #?fest ?

    • mumuland permalink*
      April 8, 2010 9:01 am

      Next we are doing a #porkestra on the 15th and 16th of June

  3. April 8, 2010 9:22 pm

    You missed the the Duck consumé

    • mumuland permalink*
      April 8, 2010 10:33 pm

      Sorry you are right. The consomme was the unexpected hit of the night

  4. April 9, 2010 12:45 pm

    The consomme was absolutely delish – I think that was my favourite of such a yummy evening.

  5. April 10, 2010 11:07 am

    I can still remember the fantastic flavour of the consomme (and I haven’t eaten duck since duckfest… still waiting to ease back into it).

Trackbacks

  1. Duckfest « Mumuland Egg Me
  2. Tweets that mention Duckfest « Mumuland -- Topsy.com
  3. Wine Glaze » Duckfest « Mumuland
  4. Nose to Tail Organic Wagyu- October 5th $85 « Mumuland

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