Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Thursday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
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Poachers Pantry Smoked Duck Breast, roasted parsnips, red rice, pistachio & spiced fig sauce

Serves 2
Serve with a glass of Poachers Pinot Noir.

Ingredients

2 Poachers Pantry smoked duck breast

2 small parsnips

1L chicken stock

3 fresh bay leaves

3 sprigs thyme

Vegetable oil

70g red rice

3 tbl shelled pistachios

Sauce:

2 dried figs

1 cinnamon quill

2 star anise

1 cup port wine

3 tbl Red currant jelly

Green vegetable or salad leaves

Method

Set oven to 180 c, peel, top and tail parsnips and remove core, cut evenly into batons and boil in a 250ml chicken stock, 1l water, bay leaves and thyme, simmer for 20 mins. Strain and let dry, season and drizzle with vegetable oil and bake in the oven for 20 -25 mins.

Bring the remaining 750ml chicken stock with 500ml water to a rapid boil and rain in the red rice, cook for 10-15 mins.

Score the skin of the duck in a lattice pattern and place in the oven to 10-12 mins

In a saucepan add chopped dried figs, cinnamon, star anise and port wine and allow to flambe and reduce by half. Add the red currant jelly and thicken and remove from the heat. Roughly chop pistachios and assemble with vegetables or salad greens.

 

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