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National Duck Day: Diana Chan's Seared Duck breast with nashi pears, honey and star anise

<p dir="ltr">The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. </p> <p dir="ltr">Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career.</p> <p dir="ltr"><span style="text-decoration: underline;"><span style="font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen, Ubuntu, Cantarell, 'Open Sans', 'Helvetica Neue', sans-serif;">Duck </span>breast with nashi pears, honey and star recipe</span></p> <p dir="ltr"><strong>Serves:</strong> 2</p> <p dir="ltr"><strong>Prep time:</strong> 10 mins </p> <p dir="ltr"><strong>Cook time: </strong>45 mins</p> <p dir="ltr"><strong> INGREDIENTS: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 x Luv-A-Duck raw duck breasts </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Salt to taste </p> </li> </ul> <p dir="ltr"><strong>For the roasted pears: </strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">2 nashi pears, halved and cored 2 tbsp honey</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Juice of 1 lemon</p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">4 whole star anise pods </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">1 tbsp dry vermouth or dry white wine </p> </li> </ul> <p dir="ltr"><strong>Garnish:</strong></p> <ul> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Micro herbs </p> </li> </ul> <p dir="ltr"><strong>METHOD: </strong></p> <ol> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Preheat the oven to 180C. Cut 4 pieces of baking paper and aluminium foil enough to cover the pears. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Dip the cut side of the pear in lemon juice (to prevent browning). </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place 1 star anise in the cored center of each pear. Drizzle 1 tablespoon honey over each star anise.Place a pear half, cut side up, on each piece of baking paper. And wrap with foil on the outside to cover. Twist the foil tightly around the top of each fruit to seal. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Place the pears on a baking tray and bake for 40-45 minutes or until the pears are tender. Remove from the oven and carefully unwrap each pear half. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To cook the duck, make a few slits diagonally on the skin of the duck breasts about 2 cm apart. Be careful to not slice into the meat. Season liberally with salt. In a cold pan, add in the duck breasts skin side down and cook for 10-12 minutes to render the fat on low heat. Gradually turn the heat up from low to high. Turn the duck breast over and cook for another 5 minutes. Allow the duck breasts to rest for 5 minutes before slicing. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">Add the liquid from the pears into the pan with all the duck fat and juices and mix to combine over low heat. </p> </li> <li dir="ltr" aria-level="1"> <p dir="ltr" role="presentation">To assemble, slice each duck breast into three pieces diagonally. Place on a serving plate with the pears and drizzle over the pan juices over the duck.</p> </li> </ol> <p><em>Image credit: </em><em>Luv-a-Duck</em></p>

Food & Wine

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Nashi, grape and fennel slaw

<p>This slaw combines the crunch of fennel and walnuts with the soft textures of nashi pears. This slaw is the perfect side to a chicken or duck dinner.</p> <p><strong><span style="text-decoration: underline;">Serves:</span> </strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>1 lemon, juiced</li> <li>2 nashi pears, cores removed, thinly sliced</li> <li>2 fennel bulbs, finely sliced, plus 2 tablespoons chopped fennel fronds</li> <li>2 stalks celery, finely chopped</li> <li>2 spring onions, finely sliced</li> <li>½ cup roughly chopped parsley</li> <li>100g seedless red grapes, halved</li> <li>50g walnuts, toasted and roughly chopped</li> </ul> <p><em>Dressing:</em></p> <ul> <li>1 tablespoon lemon juice</li> <li>1 tablespoon mirin</li> <li>1½ tablespoons olive oil</li> <li>½ teaspoon sesame oil</li> <li>1 teaspoon Dijon mustard</li> <li>1 teaspoon honey</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Place lemon juice in a bowl with chilled water and add the nashi and fennel bulb straight after slicing to prevent browning.  </p> <p>2. Combine dressing ingredients, season to taste and set aside.  </p> <p>3. When ready to serve, drain nashi and fennel and gently toss together with the dressing and all the other slaw ingredients except the toasted nuts. Arrange on a platter or in a bowl then scatter with the nuts.</p> <p><em>Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Manja Wachsmuth via Stuff.co.nz.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine