BBQ Roast Chicken - Chef Recipe by Shawn Sheather
Garlic infused BBQ roasted chicken, caramelised Winter vegetables with a Dijon dressing.
8 x shallots
250g balsamic vinegar
25g red wine
50g duck stock (optional – if you wish to make your own)
pinch of salt
1 x persimmon
juice of 1 orange
pinch of sugar
pinch of salt
few drops of lemon juice
1 large brown onion
extra virgin olive oil
4 x duck breasts (skin on)
Bring all ingredients minus the shallots to the boil.
In a baking tray, place the shallots and cover with liquid mixture (ensure all shallots are submerged)
Cover with foil and place in 180°C oven for 40 minutes or until shallots are soft and tender.
Blend the persimmon with sugar, salt, orange juice and a few drops of lemon to avoid oxidation.
Chop onions and sweat in a heavy based pan with olive oil until they become pale or transparent – do not brown them.
Add the washed spelt to the onion mixture.
Add enough chicken stock to cover spelt, as it evaporates, add a few more ladles to cover again, repeat until spelt is cooked through (around 25 min).
Place duck skin side down on a heavy based fry pan.
Place pan over low heat and slowly cook the duck, leave on heat until the top of the duck breast changes colour (5-7 minutes).
Turn duck over and keep on heat for no more than one minute.
Place duck on a wire rack (skin side up) and allow to rest for around 10 minutes.
Before you serve return the duck to a hot fry pan (skin side down) for a very short time – just to crisp up the skin.
Place the duck on a bed of spelt. Smear a line of the shallot just alongside the duck and spelt, place 2 shallots on the smear.
In front of the duck and spelt, put a dollop of the persimmon mixture.
Recipe provided by Ormeggio at The Spit