Duck À L’Orange


I wanted to cook a great meal for my beautiful girlfriend Emma and I thought the best way to do this was to cook her something from Shannon Bennett’s cook book “My Vue” and take her back to our Vue de Monde experience. This was the second time I have cooked this dish but this time round I had a lot better of a recipe. I had to improvise a little but managed to produce a very good-looking dish. Duck being one of my favourite types of meat, it really was a spectacular dish. I did adapt this dish however because I had a whole duck to get rid of.



– 1 Whole Duck

– 2 Shallots

– 1 Garlic Clove

– 5 Sprigs of Thyme

– 4 Star Anise

– 2 Bay Leaves

– 100 ml of Grand Marnier

– 2 Cups of Freshly Squeezed Orange Juice

– Sea Salt Flakes and Freshly Cracked Pepper

– Grape Seed Oil

– 8 Thin Slices of Pancetta

– 1 Small Onion

– 100 ml of Double Cream

– Thermometer


Preheat the oven to 180º. Cut the legs off with poultry scissors, place on a tray lined with baking paper and then season with salt and pepper and place in the oven until they reach 54º. Let rest and shred the meat and set aside for later.

Next remove the breasts. Heat a large heavy base frypan, season the breasts with salt and pepper and sear on all sides. Then place in the oven with a thermometer and cook until you reach a temperature of 54º remove from the heat and let rest. The temperature should rise to around 58º to 60º which is the temperature you want.


To make the orange sauce you need to melt ½ a tablespoon of butter in a heavy-based sauce pan. Add the shallots, garlic, thyme, star anise, bay leaves and cook for 2 minutes. Add the Grand Marnier and reduce by two-thirds. Add the orange juice and reduce by half. Whisk in one tablespoon of butter which gives it a smooth, thick sauce. Strain through a fine sieve and season with salt and pepper. Place a thin slice of orange and a slice of pancetta into the oven this was the flower shaped garnish I used.

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For the sautéed cabbage heat one tablespoon of grape seed oil in a large fry pan. Add the pancetta, onion and sauté for two minutes without colouring. Toss in the duck leg meat, remove from the and set aside. In the same pan, warm the cabbage for one minute. Add a teaspoon of water to create steam to help cook the cabbage. Return the pancetta mixture to the pan and the double cream. Reduce for two minutes or until the sauce resembles mayonnaise.


To plate up slice the duck into centimetre pieces and position on the plate. Spoon full of the pancetta mixture next to the meat and push the slice of orange on top. Lastly, place the curled pancetta on top of the orange slice and spoon the orange sauce over the dish as little or as much as you like.

Full Credit to Shannon Bennett on this dish. I have made a number of recipes from his limited edition book and boy are they good!

Chicken Miso Noodle Soup


My mother was in town the other week and I wanted to cook her something really nice. I had recently bought the new Donna Hay magazine on iPad and came across this amazing dish. Donna Hay magazine would have to be one of my favourite and being able to download them on iPad is very convenient, plus, they are very well put together. This dish was extremely tasty and not too involved either so being in the midst of winter it is the perfect dish for our cold weather.


1.6kg Chicken, Rinsed and Drained
– 1 Tbsp Grape Seed Oil
– 500g Chicken Wings
– 3 Garlic Cloves, Peeled and Sliced
– 1 x 5cm Piece (50g) Ginger, Peeled and Sliced
– 2.5L Water
– 60ml Soy Sauce
– 1 Tbsp Dashi Powder (Specialty Ingredient)
– 55g Miso Paste
– 15g Dried Shiitake Mushrooms
– Sea Salt Flakes
– 100g Fresh Shiitake Mushrooms
– 200g Dried Egg Noodles
– 1 Tbsp Grape Seed Oil
– ¼ Tsp Sesame Seeds
– ¼ Tsp Black Sesame Seeds
– ½ Tsp Ground Chilli
– 1 Tsp Sesame Oil
– ¼ Tsp Sea Salt Flakes

Using poultry scissors, cut the chicken in half, carefully remove the skin and set aside. Heat the grape seed oil in a large saucepan over high heat. Throw in the chicken wings, leek, garlic, and ginger and cook stirring for 4-6 minutes until golden. Once golden add the halved chicken, water, soy sauce, dashi, miso paste, dried mushrooms and bring to a boil. Once boiling reduce to a medium heat and simmer for 1½ hours. Strain, reserving the stock and chicken halves.
While the soup is cooking, place the chicken skin in a large non-stick fry pan over medium heat. cook for 6 minutes on each side or until the skin is crisp and golden. Drain on absorbent paper and sprinkle with sea salt flakes.
Wipe out the pan and return it to medium heat. For the chilli sesame oil, add the grape seed oil, sesame seeds and cook, stirring for 2-3 minutes or until golden. Remove from the heat and add the chilli, sesame oil and sea salt. set aside.
Shred the chicken, and discard any bones. Return the stock to a clean saucepan and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken, noodles and cook for 4-6 minutes or until the noodles are tender. Divide the noodles between bowls and spoon over the soup. Top with crisp chicken skin and drizzle with the chilli sesame oil and enjoy.
Full Credit to Donna Hay, recipe from the Jun-Jul 2014 Donna Hay magazine