Titi or mutton bird is an endemic seabird to the South Pacific foraged by the Māori for thousands of years. Here, I’ve created a slightly more accessible version, with poached and then roasted duck, perfect for a round-the-table whanau (family) meal. Recipe by Matthew Burgess @matblack.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 whole Gressingham duck
- 200ml soy sauce
- 1 medium onion peeled and sliced
- 1 large clove of garlic peeled and sliced
- 150ml molasses (brown sugar is a suitable substitute)
- 500ml good quality chicken stock
- 700ml tap water
- 3 whole star anise
- 2 whole cinnamon sticks
- 2 whole cloves
- 2 carrots clicked into 1cm slices
- 4 sticks of celery chopped
- 1 large kumara (sweet potato) cut into 4
- 1 cup buttered fresh peas (frozen is perfect too)
- Few sprigs of dill leaves
- Sprinkling of fennel pollen
- Handful of washed fresh watercress
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Method
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1Pre heat the oven at 180°C. Into the Le Creuset round casserole dish 26cm, pour chicken stock, water, molasses and soy sauce.
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2Adding to the liquid, cloves, star anise, cinnamon sticks, sliced onion, carrot, celery and sliced garlic and using a clean spoon stir to liquid to mix ingredients.
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3Pat the duck with disposable kitchen paper, removing any giblets within the cavity and submerge the duck into the liquid with the legs and breast facing down.
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4With the lid on place the casserole dish onto a low heat and gently bringing to a simmer, once simmering, place the casserole dish into the oven cook for 45 minutes then turn off heat and leave for 15 minutes covered.
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5Heat the Le Creuset Cast Iron Grillit pan on a medium heat and place the sweet potatoes flesh side down and roast in a 180c oven for 30 minutes or until cooked and nicely caramelised, then keep warm.
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6Remove the duck from the liquid, cut the duck in half, heat the Grillit pan and place the duck inside caramelising and turning the duck. Baste the duck with a couple of spoons of the braising liquid and repeat the process at 15-minute intervals, Place the whole pan inside the oven and cook for 30 minutes then allow the duck to rest.
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7Boil the peas in boiled water, pass them through a sieve and add them to the braising liquid.
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8To Serve: Cut the sweet potato into bite size chunks and place into bowl.
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9Spoon into a Le Creuset Bamboo bowl braising liquid making sure you get some carrots, onions, peas and celery.
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10In the braising liquid lay out the sliced duck and top with watercress.
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11Finish the dish by sprinkling over the dill fronds, fennel pollen and freshly cracked black pepper.
Cooks Tip:
Instead of prunes, dried apricots can be used.
Lamb shanks is also a good alternative meat option.
Tools for perfection
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Barbacoa, a delicious dish from Hidalgo, Mexico, is traditionally cooked underground for twelve hours. This recipe, inspired by northern Mexican Barbacoa, involves marinating lamb in an ancho chilli and spice adobo, then slow-cooking it in the oven. The result is tender, mouthwatering meat, perfect for enjoying with tomato rice & corn tortillas. Recipe by Mexicanfoodmemories.
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WE USED
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A fresh, zesty, crunchy, and creamy pasta ideal for a summer al fresco meal. Enjoy it as starter or main course paired with a glass of dry, unoaked white wine such as Verdicchio or Sauvignon Blanc.
WE USED
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RECIPE
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WE USED
Cast Iron Shallow Casserole
