--- Palisa Anderson is host of the brand-new series, Water Heart Food with Palisa Anderson, 7.00pm Sundays on SBS Food and On Demand. ---
The French love cooking with duck.
You might side with spuds, sweet and sour accompaniments of caramelised onions or a balsamic reduction, maximise your crispy skins and sticky sauces and here we share the powers behind fresh and dried fruits that prove they are the mightiest combo of all (and you can still have all the trimmings, too).
Of course, using duck and orange is a classic idea and Poh Ling Yeow puts a modern Southeast Asian spin on the dressing, then combines it with pickled radishes, raw grated beets and fresh orange segments to offset the richness of the meat.
Source: China Squirrel
Take a cue from the streets of Asia where soups are enjoyed year-round. Even on hot island paradises across Indonesia you'll find carts spruiking soto ayam. This steamy number by Martin Boetz cooked for Palisa Anderson during her series Palisa Anderson's Water Heart Food is set to duck up your tastebuds with sticky, slow-braised meat and winter melon that takes on all the soup flavour.
Steamed duck, winter melon and shiitake mushroom soup Source: Ben Ward
With a tamarind and plum sauce this tea-smoked duck with egg noodles can be achieved at home. In place of plums, you can use any fruit in season. Mandarins, cherries, cumquats and pineapple all work well.
Tea-smoked duck with tamarind and plum sauce Source: China Squirrel
This duck breast is served with crispy fried potato dumplings, creamy celeriac mash and a sensational blackcurrant sauce.
Duck and citrus is a classic combination that can’t be overlooked. This braised duck leg calls on blood orange for puree for that zesty kick. This is a great dish along a side of lentils and a green salad.
Tapping into some Istanbul flavours, Somer Sivrioglu gives us a recipe for duck marylands covered with a sour pomegranate sauce.
Source: Alan Benson
This plate showcases the hearty food of the Pyrenees and is finished off with a cherry and orange glaze. Sit back with an easy-to-drink and very affordable regional red wine.
The duck, fish sauce, lychees, lychee juice, pineapple and remaining coconut milk all come together perfectly to create this duck red curry.
Kaeng-Ped-Pett
Baste these duck legs in a buttery sauce and serve with a little carrot purée, red wine sauce and top with prunes. Merci, Gabriel Gaté!
