Confit duck with cauliflower puree, spiced rosella jelly & Corallo rice

  • Serves 2

Ingredients

4 x Confit Duck Maryland*
200g Riseria Molinaro Corallo (red) Rice*
1 x Orange (peel)
100g cauliflower flowerets
50g pure cream
4g Murray River Sea Salt*
80ml Maggie Beer Fig Vincotto*
100g Spiced Rosella Jelly*
1 tbsp Joseph's Extra Virgin Olive Oil*

CAULIFLOWER CREAM
400g cauliflower
200g pure cream
1 x star anise
1 tsp salt
cracked white pepper to taste

*Ingredients available from Togninis Milton.

Method

Rosella Rice: Bring 1 litre of water to running boil in a large pot. Add the salt, orange peel and red rice and cook for 45 minutes over medium heat till al dente, drain and spread the rice out onto a tray to cool for 10 minutes. Combine the cooked rice with cream, rosella jelly and 100ml water. Cook over medium heat until the rice becomes creamy and firm. Gently fold through the steamed cauliflower flowerets. In the meantime prepare the cauliflower cream.

Cauliflower cream: Bring 1 litre of water to running boil in a large pot. Cut the cauliflower into 5cm pieces, rinse and then cook in boiling water for 10 minutes until cooked. Drain and put back into the pot with the cream star anise and salt. Continue to cook over low heat for another 5 minutes, stirring occasionally until soft. At this point let the mixture rest for 10 minutes, then remove the star anise and blend until a smooth and velvety texture.

To prepare the duck: Pre heat your oven to 200C. Remove the duck from the package and clean away the excess of fat with paper towel, place on an oven tray lined with oven paper ,cook for 10 minutes or until the skin becomes golden.

To serve: At this stage we're ready to plate the dish, lay a base of cream of cauliflower in the center of the plate, add the prepared rice to one side, then place the confit duck on the top, add the final touch of a teaspoon of Vincotto over the duck and a few drops of olive oil around the cauliflower cream. Enjoy!

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