Roasted Duck Breast, Borlotti Beans & Guanciale with Duck Broth

Name: Roasted Duck Breast, Borlotti Beans & Guanciale with Duck Broth
Yield: Serves 4
Cuisine: British
Ingredients: 1 celery stalk; ½ leek; 1 brown onion; 1 carrot; 4 slices guanciale (cured pork cheek), cut into thirds, for serving; 2 tbsp lemon extra virgin olive oil; Baby kale leaves, for serving; 4 slices guanciale (cured pork cheek), cut into thirds, for serving; 185 ml (¾ cup) tamari soy sauce; 160 ml (⅔ cup) rice wine vinegar; 1 cinnamon stick; 160 ml (⅔ cup) hoisin sauce; 1 cooked Peking duck carcass, bones coarsely chopped; 2 cm knob ginger, sliced; 2 tbsp vegetable oil; 4 garlic cloves, unpeeled, smashed with the back of a cook’s knife; 2 tbsp sesame oil; 60 ml (¼ cup) mirin; 80 ml (⅓ cup) white soy sauce; 160 ml (⅔ cup) oyster sauce; 1 kg fresh borlotti bean pods, podded; Sea salt flakes, for seasoning; 1 garlic clove, unpeeled, smashed with the back of a cook’s knife; Freshly cracked black pepper, for seasoning; 4 x 180 g raw duck breast fillets, sinew removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 kg fresh borlotti bean pods, podded
1 garlic clove, unpeeled, smashed with the back of a cook’s knife
Sea salt flakes, for seasoning</

Australian
Oceania
Europe
United Kingdom
Australia
Sydney
Dinner
Mediterranean

Method

Begin with making your duck broth. Give all vegetables a good wash, making sure they are free of any dirt. Coarsely chop the onion, carrot, celery and leek into 2.5cm pieces.
Heat the vegetable oil in a stockpot over medium-high heat. Add the onion, carrot, celery, leek and garlic. Cook, stirring occasionally, for 8-10 minutes or until golden. Add the duck bone