COOK-OFF RECIPES:

Chef Ben Best, from SB Food Service Distributors in Kingaroy, prepared this organic duck breast with pear, peanut and crunchy noodle salad, orange and honey glaze, for the 2007 PCA South Burnett Regional Culinary Competition.

Wine Accompaniment:
Clovely Estate 2006 Verdelho

Ingredients
2 duck breasts
2 tsp szechuan pepper
Sea salt

Sauce
200ml orange juice
2 tsp honey
Pinch salt

Vegetables
100g potatoes
50g broccolini
50g red capsicum
40g asparagus
Salt and pepper

Salsa
20g pear
30g roasted peanuts
4 coriander leaves
10g red chilli
10g fried noodles
5g orange zest
1 tsp extra virgin olive oil

Method
Sauce
Strain juice through a fine strainer into a saucepan to remove pulp. Simmer juice until reduced by two-thirds. Add honey and season.

Duck
Roast szechuan peppercorns in a dry, hot pan until fragrant. Grind in a mortar and pestle until fine. Trim excess fat from duck breasts and score skin. Season both sides of breasts with szechuan pepper and sea salt. Cook in a frying pan on medium heat, skin side up, for six minutes before turning over and cooking for another six minutes. Rest for two minutes.

Vegetables
Peel potatoes and slice thinly. Season and fry in a little oil until each side is golden. Fry broccolini, capsicum and asparagus in a hot pan for one minute and season.

Salsa
Slice pear into julienne strips. Crush peanuts in mortar and pestle until broken up (but not too fine). Finely slice chilli. Mix together pear, peanuts, chilli, zest, noodles and coriander and add olive oil.

Local Produce
Duck Breasts - Bendele Farm, Kilkivan
Honey - Kumbia
Roasted Peanuts - Peanut Company of Australia, Kingaroy
Olive Oil - The Olive Farm, Moffatdale