Delicious Duck!

As duck shooting season closes and there is an abundance of the delicacy we would love to share our favourite catering recipe for marinating the duck and ways we like to use it on our canapés. 

Whether catering a lunch, dinner or cocktail party this fabulous ingredient can always be used.

In the Wellington region there is a great enthusaiasm to participate in this annual event. Every year I look forward to discussing the duck shooting dinner that friends Christopher and Kate host and cater for a large extended family for the opening day of the season. The cooking of the duck and planning of the menu, along with lots of great wine and company make this a highlight of the year and something to really look forward to.

My favourite way to treat duck, either breasts, legs or whole birds it to marinate them for at least a day in the following seasonings.

1 tablespoon chopped juniper berries

1 tablespoons chopped fresh thyme

2 tablespoons chopped garlic

zest and juice of 1 lemon

3 tablespoons good quality olive oil

1 tablespoon salt flakes

freshly ground black pepper

Mix these ingredients together and rub well into the duck meat and skin. Cover in gladwrap and refridgerate until you wish to cook the duck.

Remove excess marinate and confit, pan fry or roast your duck as planned. The aroma from this is absolutely gorgeous not to mention the taste.

Favourite accompaniments to this are kumara or pumpkin and sweet and sour red cabbage.

We have this canapé on our current winter 2014 menu and it is a tart tartin with pickled red cabbage, topped with duck, quince and seeded mustard. The sweetness of the quince perfectly balances the richness of the duck along with the tangyness of the pickled cabbage and seeded mustard.

Another canapé we are serving at this time of year which is a rich savoury compliment to the sweet duck are these gorgeous mushroom and blue cheese potato & dill rosti. They have the added advantage of being gluten free.