'Tis the season to be jolly! But if you've been tasked with hosting this year's Christmas celebrations, you might be feeling daunted by creating the perfect festive menu for your loved ones. We've asked celebrity chef, Stefano Manfredi from Manfredi at Bells to create a dream Christmas dinner for alluxia. In part one we shared the recipe for entree of roast tomatoes with buffalo mozzarella and basil pesto and here we bring you an alternative from old-school turkey or ham and bring you new-school roast duck with aged balsamic for a very cool yule!
Roast Duck with Aged Balsamic
Serves 6
3 large Pekin-Aylesbury ducks
2 cups rocket leaves, trimmed
250g green beans, blanched
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Pre-heat oven to 180dc (350df)
To prepare ducks, remove legs and entire rib cage. Trim wings off at the first joint. Cut through breastbone, separating the two breasts, but leave breast meat in the bone. Salt skin on the breast and leg pieces. Place them skin-side down in roasting pan and place in oven for 12-15 minutes. This will crispen skin as well as remove most of the fat. If the skin is not fully crisp, place pieces, skin side down, in a skillet and fry on moderate heat until crisp.
Scatter rocket leaves on 6 plates, place green beans on top. Dress with olive oil. Take each duck breast off the bone. Slice into 5-6 pieces and arrange on the plate. Cut leg at the joint. Add to the breast, sprinkle a little balsamic on meat.
Serve immediately.
Thanks Stefano, and if you want to experience all the luxury and indulgence of Stefano Manfredi's culinary talents, book a stay at Bells at Killcare on the stunning Central Coast of New South Wales. Read why we love Bells at Killcare and our review here...
