1/2 cup Duck Stock (can be updated with chicken stock)
1/3 cup Fig jam
Salad Dressing
2 tbs Raspberry Vinegar
1/4 cup (60ml) olive oil
1 Blood Orange
Fig, Qinoa & Seed Salad
2 oranges
2 Red Oak, leaves separated, torn if large
½ bunch watercress
1 tbsp Toasted Pumpkin seeds
1 tbsp Toasted Sunflower seeds
1/4 cup chopped chives-batons
1/4 cup mint leaves, roughly torn
1/4 cup flat-leaf parsley, roughly chopped
1/3 cup 3 colour Quinoa – cooked per instructions
1/3 cup Shaved Pecorino
1 Fresh Fig- sliced
Method:
To make sauce:
Place sugar and 1/2 cup Verjuice in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, Tamari, stock and 2 tbs jam. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside.
To cook duck:
Pre-heat oven to 190°C.
Score the duck skin, season well and place, skin-side down in a warm frypan. Place the pan over medium-low heat, and then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake in oven at 190°C for 5 minutes for medium-rare or until cooked to your liking, then rest for 5 minutes.
Add the resting juices from the duck to the sauce and gently reheat.
To make the salad dressing:
Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season.
To make the orange salad:
Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce. Finish with sauce.
