Matt Moran’s Tender Duck Breast with Pumpkin and Tamarind

Reimagine how you pair food and drink with this mouthwatering combination of duck breast and James Boag Epicurean RED.

Toasted hazelnuts, Japanese pumpkin, tamarind, and coriander. This delectable and exotic recipe for duck breast by Australian culinary mastermind Matt Moran is seductively warm and spicy in flavour, texture and appearance.

Pair the dish with James Boag Epicurean RED, beautifully complex with toasted and caramel notes, and you will create an unforgettable feast for your senses.

Made with specially-sourced 100% Tasmanian Super Pride and Helga hops, James Boag Epicurean RED has been perfectly crafted to complement fine cuisine by a trio of taste aficionados; renowned chef and Aria’s owner Matt Moran, sommelier Matt Dunne, and brewer Simon Hanley.

Australia’s first premium beer range for fine dining, James Boag Epicurean RED is a testament to Tasmania’s reputation for epicurean excellence. So eat, drink and be delighted.

Duck breast with pumpkin and tamarind (serves 4)

Ingredients

1 tbsp toasted hazelnuts (crushed)

1 tbsp Toasted pepitas (crushed)

1 tbsp sesame seeds

Pinch of ground cumin

Pinch of ground coriander

Pinch of salt

1 egg white

¼ Japanese pumpkin

1 orange

3 pitted dates

2 tbsp tamarind paste

2 duck breasts

12 nasturtium leaves

Method

  • Preheat the oven to 160˚c.
  • In a bowl mix together the hazelnuts, pepitas, sesame seeds, cumin, coriander, salt and egg white.
  • Spread the mix onto a baking tray and bake in the preheated oven for 15 minutes, then remove from the oven and leave to cool.
  • Peel the skin away from the pumpkin and using a melon baller scoop out 12 balls from the pumpkin.
  • Place the balls in a small sauce pan and add the orange juice, then simmer for 4 to 5 minutes or until the pumpkin is just tender.
  • Chop up the remaining pumpkin and cook in a sauce pan with a little olive oil until it starts to break down and become very tender.
  • Add the pitted dates to the pumpkin and continue to cook until the dates have broken down.
  • Place the mix into a blender and add the tamarind paste, season with salt and pepper and blend until smooth.
  • Season the duck breast with salt and pepper and place the breast skin-side down into a cold frying pan, place the breast on the heat and cook on the skin for 3 to 4 minutes, turn the breasts over and continue to cook for another 2 minutes.
  • Remove the duck from the pan and leave to rest for 4 to 5 minutes somewhere warm.

To plate

Cut the duck breasts in half-length ways, then place one half onto the plate. Spoon on the pumpkin and date puree, add 3 pumpkin balls to the plate and scatter over some of the hazelnut tuile and garnish with the peppery nasturtium leaves.

Serve with James Boag Epicurean RED.