Duck with Red Ruby Grapefruit

I went over to my friends house last week to cook, an old friend who I hadn’t seen for years actually, but a friend who joined me when a group of us dined at Billy Kwong in Surry Hills.

We were so impressed with the duck dished served, with a rich plum sauce, that we decided to try to recreate it, the only difference was that our duck would not be deep fried (something I have found out since and obviously contributes to the interesting texture and absolutely amazing flavour).

I remember having seen the recipe in a Jamie Oliver Cookbook and it very similar to Billy Kwong so the recipe I have used is an adapted version of his.

First thing was first, we needed to find duck breasts. If I had time I would have gone to a suburb where there are a lot of Asian butchers as I know their duck would be fresh and at a good price as it is so highly demanded, but I was too busy at work to leave early so had t settle for the local shopping centre, Broadway, which has an ok butcher inside.

I did find duck breast, and they weren’t frozen so that was exciting. However, the price did not excite me at all. It ended up being close to $50/kg, but to try something new, I don’t mind paying for it.

Now duck is perfectly complimented with fruity sauces, and some that I have tried include fruits such as plum, orange, pomegranate, grape, papaya (for Thai dishes), but it can really be pared with any fruit, just make sure the fruit is in season.

This is something we found out that day, being May, Plums are not in season. Disappointment overwhelmed us, but we weren’t disheartened and chose another fruit which we both enjoyed but some may think not sweet enough. Red Ruby Grapefruit. Sweeter than the regular grapefruit, this citrus fruit can be sour at times, but can also be sweet in peak season, which falls at the end of summer, early Autumn, well I have found in Sydney.

Ok, fruit. Check. Next ingredients to go in this sauce include palm sugar, soy sauce, chilli, cinnamon quills and star anise. It is a simple dish that you pretty much throw everything into a oven proof pot and then slow cook for at least 2hrs.

Once cooked we plated and tasted. It is quite interesting to see how different people’s taste buds react. I personally thought it tasted too salty and needed more sugar to offset the bitterness of the fruit, which didn’t add as much sweetness as plums would. However my friend thought it was not salty enough and needed more salt to battle this bitterness.

I suppose it is something that we would not agree on as everyone’s tastes are different, but we still agreed it tasted really good, thick, plump, tender flesh with the spices, chilli and (bitterness) made it an enjoyable dish.

Tagged as: Main, Poultry