Pistachio Fennel Duck

Name: Pistachio Fennel Duck
Prep time: 13 h
Total time: 13 h
Yield: Serves 8
Cuisine: Australian
Ingredients: 20 g fennel seeds; 2 g garlic, peeled and crushed; 4 large duck breasts; 100 g celery, roughly chopped; 30 g Granny Smith apples, peeled and sliced; 100 g peeled pistachios; 30 g cream; 200 g duck liver, chopped into even-sized pieces; 1 g mustard seeds; 20 g onions, peeled and finely chopped; 3 g salt; 2 g garlic, peeled and finely chopped; 10 g unsalted butter; 5 g oil; 4 g salt; 55 g unsalted butter; 80 g guava, peeled and sliced; 30 g fresh coriander stalks; 2 g green chilli, seeds removed and roughly chopped; 1 g picked fresh thyme leaves; 300 g button mushrooms; 80 g onions, peeled and roughly chopped; 50 g carrots, peeled and roughly chopped; 500 g red wine; 500 g lamb bones; 8 g garlic, peeled and roughly chopped

Preparation info

Serves
8

Difficulty
Complex
Ready in
13 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the guava lamb jus

500 g lamb bones
80 g onions, peeled and roughly chopped
50

Oceania
New Zealand
American Samoa
Main course
Gluten-free

Method

Step 1: Preheat the oven to 250°C. Spread the lamb bones out onto a deep baking tray and roast in the oven for 40 minutes until browned. At th