Charcoal Roasted Whole Stuffed Pumpkin - Chef Recipe by Cooper Thomas
Simple, local and seasonal ingredients produce an incredibly tasty campfire dish for all the family.
4 duck breasts (skin on)
8 asparagus spears (washed and trimmed)
8 orange segments (for garnish)
Seeded mustard (for garnish)
300 ml sake
100 ml soy sauce
50g white sugar
Pan fry duck breast, skin side down, over a high heat until skin is golden in colour (approx 4-5 mins). Put duck in a moderate oven to finish, skin side down; cook for a further 4-5 mins, turn and cook for 2-3 mins.
Add sake, soy sauce and sugar to a pan, stir until sugar is dissolved. Cover and cook on low heat for approx 5 mins. Add duck breast back to sauce. Add trimmed asparagus to sauce and cook through. Reduce the sauce until thick (approx 2-3 mins).
To plate, slice duck breast into 5-7 pieces; arrange on plate, top with asparagus. Pour over sauce.
Garnish with 2 orange segments per serve and seed mustard.
Recipe provided by Sono Portside