maltatoday | SUNDAY • 10 OCTOBER 2021
10
FOOD
Duck platter recipe
Recipe by Chef Alain James Grech | Chef
Patron at The Chef's Table
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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@gourmetchallenge
• 2 duck breasts
• Baby carrots
• Mange tout
• 100g honey
• 100g butter
• 2tsp ground cinnamon
• 1 star anise
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground clove
• 500 ml chicken stock
• 1 onion
• 2 cloves garlic
• 100ml red wine
INGREDIENTS METHOD
1. Clean the duck, save the trimmings
and cook on the skin on medium
heat until skin is crispy. In the
meantime, toast the spices in a pot,
add the honey and boil.
2. Glaze the duck with the honey and
spices and roast in a hot oven for 7
minutes.
3. Rest the duck outside. For the
carrots, peel and save the trimmings,
place in a pot with a knob of butter,
the honey spice and a ladle of
chicken stock, cover with lid and
boil until carrots are glazed and
cooked.
4. For the sauce, chop 1 onion, 2 cloves
of garlic and the peels of the carrots,
fry with the duck trimmings in a hot
pan till you get a nice caramelised
colour.
5. Add 100ml of red wine and reduce
to a syrup, add the chicken stock
and reduce, add the remainder
of the spiced honey and add the
remaining butter on low heat.
6. Pass the sauce and taste for
seasoning. For the mange tout,
boil in water or chicken stock
for 1 minute.
7. Cut the duck and assembly the
platter for all the family to enjoy.
This recipe was featured during
Season 3 episode 2 of Gourmet
Challenge.
