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A modern twist of the classic Duck a l’Orange.

Citrus Glazed Duck Breast with pickled pear, salad leaves & soft Goats cheese.

Generous for 4 people, still plenty for 6 and don’t worry, it is very easy.  Only three easy elements assemble and no special culinary skills required.  It’s a flavour explosion and a taste revelation when accompanied by a glass of 2021 HAWKSHEAD ‘Reserve’ Pinot Noir.

Pickled Pear

  • 2 firm pears, skin on or off, cored & sliced
  • ½ cup sugar
  • 1 tsp salt
  • ½ cinnamon stick
  • 2 cloves
  • 3 black peppercorns
  • ½ cup water
  • ½ cup apple cider vinegar

Mix all ingredients together and bring to the boil. Add sliced pears and boil for 1 minute. Remove from the heat and cool the pears in the pickling liquid.

Roasted Butternut Squash  - Pre heat oven to 180 C.
Peel, de-seed and cut the butternut in bite size squares. Coat with olive oil  fresh thyme and season with salt & pepper.

Roast for 20 minutes or until tender.

Citrus Vinaigrette 

  • 1 ½ oranges juiced & zested (keep the other ½ for the the duck glaze)
  • 1 lemon juiced & zested
  • 1 TBS honey
  • 2 TBS Dijon mustard
  • 3 TBS water
  • 2 TBS Apple Cider vinegar

Whisk all ingredients together.

Yes, there is no oil, which makes it really refreshing. 

Orange Glaze

  • ½ an orange, juiced & zested
  • 3 TBS brown sugar, mix well

Citrus Glazed Duck Breast

  • 2 Duck breast
  • Pre heat oven to 180 C.
  • Pat the duck breast dry with a paper towel.  
  • With a sharp knife score the skin and season well with salt & pepper.
  • Place the duck skin side down in a cold pan with no oil.  
  • Turn on the pan to a medium heat and gently cook for 8-10 minutes until the fat is rendered and the skin is golden and crispy. Don’t rush this step.The duck will release a lot of fat great for roasted vegetables.
  • Turn over the duck breast and sear for 1 minute.

Remove duck from pan, baste with glaze and cook for 8 more minutes at 180 C, rest for 6 min before slicing against the grain.

Drizzle duck with any additional glaze once sliced.

To plate, 

arrange duck slices, add dressed salad leaves aside and top with pickled pear, roasted butternut, crumbled goats cheese and toasted chopped nuts.

Drizzle a little dressing over the whole dish.

Bon Appétit

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