Duck Salad & Riesling!

When deciding what recipe to include for the Spring/Summer 2012 Bugle, it was easy. In September, at the biannual Go Grazing event, we served a delicious duck salad matched with The Fool Riesling Blend. Surprisingly easy to make, the recipe was produced by Mudgee’s latest new catering team ‘Mudgee Made’; they were able to source organic Muscovy Ducks locally and use oranges from their gardens. This can be varied to serve as a canapé during the festive season.

Asian Duck Salad – serves 4 as a main
1 Free Range duck
1 orange quartered
Salt
Orange rind
Chinese 5 spice
Star anise
Olive oil

Add quartered orange to boiling water, place duck in receptacle above, I used a colander, cover and steam duck for 2.5 hours. Steaming first in this manner allows the fat to come out of the duck. However save this dripping and water mixture as it will make an excellent soup base. When cooked through, the duck will begin to fall away from the bone. Set oven to 200 degrees. Remove duck from steamer, pat dry fill cavity with rind of orange rind & star anise, and rub Chinese 5 spice powder on skin along with some salt. Drizzle with olive oil. Roast in oven until skin has crisped up about ½ hour, baste with roasting juices periodically, and while duck is roasting prepare the salad.

Salad
finely slice or shred
¼ quarter red cabbage
2 carrots
1 red capsicum
1 red onion
1 bunch mint
Toss together with a bunch of fresh bean sprouts

When duck is cool enough to handle shred all meat and toss with the salad. Then toss through dressing.

Dressing
1cm piece of ginger grated
4 tblsp of vegetable oil
2 tblsp white vinegar
1 tsp sesame oil
Juice of two limes
½ tsp castor sugar
Salt & pepper

Wonton Wrappers

To serve this as a canapé like we did at Go Grazing, place a single wonton wrapper in each space in a patty cake tray, brush with some oil and bake in a 160 degrees.

Get the 2012 Riesling here.

New Release: The King 2012

The King 2012

50/50 Cabernet & Shiraz Blend sourced from Botobolar’s Organic Vineyard.

Colour
Dark magenta with purple hues.

Nose
Floral, mocha, pepper and tobacco leaf.

Palate
Mocha and rich berry flavours with will silky rounded tannins. Hints of vanilla and spice. It is full bodied bliss! This wine received 9 months maturation in French Oak and bottled in March 2013. recommended to medium term cellaring (2003 drinking wonderfully now). But if you must drink it early, decant or put through an aerator.

Analysis
alc/vol:12.5 %
Sulphur Dioxide: 65 ppm

Purchase Here
$27/ Bottle

$330/ Straight Dozen

Thai Salmon Cakes

Ingredients

• 400g Salmon fillets (If frozen- pat dry, roughly chop and remove bones.)
• 2 Tbsp of Red Curry Paste
• 1 Egg (Beaten)
• 2 Tbsp of Corn Starch
• 1 Clove of Garlic (Chopped)
• 1cm Knob of Ginger (Chopped)
• 2 Tbsp of Vegetable Oil
• 1 Bunch of Coriander
• 1 Green Onion (Finely Chopped)

In a food processor combine the salmon, curry paster, egg cornstarch, garlic, ginger and blend. (Not too finely.) Return to a bowl and mix through the coriander, (holding aside a couple of tablespoons for garnish) and green onions. Form cakes in about a dessert spoon size, heat fry pan to medium heat and add oil. Fry cakes for a few minutes per side until cooked through. Serve with stir fried vegetables and a glass of Rain Goddess Dry White Wine.