COOK-OFF RECIPES:

Chef Brent Shorter, from the Kingaroy Hotel-Motel, prepared Kingaroy Crispy Skinned Duck Breast with Asian Coleslaw at the 2009 PCA South Burnett Cook-Off.

The 2009 Wine and Food in the Park Festival was a memorable day for Brent, who was also working hard preparing dishes in the marquee restaurant in Memorial Park.

Ingredients
2 duck breasts
50g red cabbage
50g green cabbage
1/2 zucchini
1/2 carrot
1/2 red onion
20ml red wine vinegar
Pinch sugar
30g butter
100ml shiraz
2 star anise
20g honey
30g peanuts

Method
Preheat a pan to a medium high heat.

Score the skin of the duck breast, being careful not to cut the flesh. Season with salt and pepper.

Add the duck skin side down and fry until the skin is a golden colour. Turn over and cook for a further two minutes.

Remove from pan and allow to rest.

Shred the cabbage and place in a bowl. Julienne the remaining vegetables and add to the bowl.

In the same pan used to cook the duck, add the butter and prepared vegetables. Add the red wine vinegar and sugar. Cook quickly to ensure the vegatables retain some crunch (2-3 minutes).

Remove from the pan and place the vegetables in a stack in the middle of a plate.

Add the shiraz and star anise to the pan and turn up to high. Add the honey. Allow the wine mixture to boil hard until in begins to reduce and thicken. Remove from the heat.

Cut the duck breast on an angle and present it on top of the mixed vegetables.

Drizzle the shiraz reduction over the duck and around the plate. Finish with chopped peanuts and the star anise as a garnish.

Serves 2

Local Produce
Duck breasts - Bendele Farm Organic Poultry, Kilkivan
Zucchini - Windera Hydroponics
Shiraz - Captain's Paddock, Kingaroy
Peanuts - Peanut Company of Australia, Kingaroy

Brent Shorter and his Crispy Skinned
Duck Breast with Asian Coleslaw

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