Diana Dodog's signature dish from Heat 2 of MasterChef 2014

Ingredients

  • 2 female barbary duck breast
  • 100 g sour cherries preferably/ fresh cherries
  • 2 tblsp sechuan peppercorns
  • maldon sea salt and black pepper
  • 1 lemon
  • 100 ml pinot noir
  • 30 ml port (sweet ruby)
  • 250 g butter
  • 2 fresh bayleaf
  • bunch of fresh thyme
  • 1 cinnamon quill
  • 2 star anise
  • 150ml good quality chicken stock
  • 2 tblsp honey
  • 50 g caster sugar
  • 2 shallots
  • 2 cloves of garlic
  • 100 ml groundnut oil
  • 50 g green beans
  • 50 g sugar snap peas
  • 2 tblsp micro herbs (parsley and coriander)
  • 4 large potatoes (desire type of charlotte)
  • 1 large bowl of ice

Method

  • Heat a saucepan with equal amount of water and sugar.
  • Zest lemon and heat your sugar syrup.
  • In another pan sweat finely chopped shallots and garlic with a bit of thyme. After 4 minutes add chicken stock.
  • Tie the muslin into a small bouquet garni- fill it with star anise, cinnamon, and bay leaf.
  • Lower the muslin into the sugar syrup pot. Add cherries, then a few minutes later add red wine and port.
  • Simmer it for 2-3 minutes, then take the cherries out.
  • Strain the chicken stock into the sugar syrup saucepan and cook it for further few minutes until reduced by half.
  • In the meantime grate the potatoes, season them and set them aside to draw the moisture out.
  • In a pot clarify 70g butter.
  • Squeeze the potatoes out and add clarified butter and the thyme.
  • Back to the sauce:
  • Add the cherries back and take it off the heat.
  • Swirl in a knob of butter(20g), just shake it into the sauce. Set it aside.
  • Heat another pot water and salt, and blanch the green vegetables for 1 minute.
  • Plunge them into iced water to keep the colour.
  • Move onto the duck.
  • Heat oven to190C. Score the skin. Rub the duck with the Szechuan pepper and sea salt.
  • In a dry cast iron pan fry it slowly skin side down.
  • When it is crispy and the fat rendered out turn it onto meat side and seal it for another two minutes. Pour off excess fat.
  • Finish it in the oven, roast it skin side down for about 8 minutes.
  • In the meantime:
  • Fry the potato rosti in a drop of groundnut oil until crisp on both sides.
  • Place it on paper towel.
  • Heat vegetables in 15 g butter, season with salt and pepper.
  • Take the duck out of the oven and rest covered with aluminium foil.
  • Heat the sauce.
  • Assemble the dish:
  • Rosti on the bottom, green veg. on top of that, duck sits on top sliced.
  • Pour over sauce and place micro herbs accordingly.