Rich, elegant and restaurant-worthy.
Golden roasted duck meets silky macadamia and Noosa Black Garlic purée in this stunning dish inspired by one of the standout cooks from MasterChef Australia. The creamy macadamias amplify the sweet, umami richness of our Black Garlic Cloves, creating an indulgent accompaniment that perfectly balances crisp-skinned duck. A beautiful dish for entertaining or a special occasion.
Serves: 4
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Ingredients
Roast Duck
- 1 whole duck (approximately 2kg)
- Sea salt
- Extra virgin olive oil
Duck Stock
- Reserved duck wings, legs and carcass
- Water
Macadamia & Black Garlic Purée
- 150g roasted macadamias
- 2 tbsp thickened cream
- 3 tbsp lemon juice
- 4 cloves Noosa Black Garlic Cloves or 2 teaspoons Pure Black Garlic Paste
- 150ml duck stock (plus extra if required)
- Sea salt, to taste
Native Ooray Sauce (Optional)
- 1 shallot, finely diced
- 1 tbsp olive oil
- 240g ooray (Davidson plum) purée
- 125ml duck stock
- Red wine vinegar, to taste
- Honey, to taste
- Pinch ground cinnamon
- Pinch ground nutmeg
- 1 tsp extra virgin olive oil
- Sea salt
Method
Prepare the Duck
Preheat the oven to 200°C fan-forced.
Break down the duck, leaving the breasts attached to the crown. Reserve the legs, wings and carcass for the stock.
Season the duck crown generously inside and out with sea salt and drizzle lightly with olive oil.
Roast for 25–35 minutes, or until the thickest part of the breast reaches an internal temperature of approximately 50°C.
Remove from the oven and rest for 10–15 minutes. The temperature will continue to rise while resting, resulting in perfectly blushing duck.
Make the Duck Stock
Roughly chop the reserved duck bones.
Place into a saucepan, cover generously with water and simmer gently for around 1 hour.
Strain and reserve the stock.
Make the Macadamia & Black Garlic Purée
Reduce the oven to 180°C.
Toast the macadamias for 8–10 minutes, stirring occasionally until golden.
Transfer the warm nuts to a high-speed blender and blend until they begin releasing their natural oils and form a smooth paste.
Add:
- cream
- lemon juice
- Noosa Black Garlic Cloves
- a pinch of sea salt
- duck stock
Blend until completely smooth and silky, adding a little extra duck stock if required. The purée should be rich, creamy and able to hold its shape on the plate.
Prepare the Ooray Sauce (Optional)
Heat olive oil in a saucepan and gently cook the shallot until softened.
Add the ooray purée and cook briefly before blending until smooth.
Return to the saucepan and simmer until slightly reduced.
Season with salt, red wine vinegar and honey until balanced.
Whisk in enough duck stock to create a glossy pouring consistency before finishing with cinnamon, nutmeg and the extra virgin olive oil.
Keep warm.
To Serve
Spread generous spoonfuls of the Macadamia & Black Garlic Purée across each serving plate.
Carve the duck breasts into even slices and arrange over the purée.
Spoon over the warm ooray sauce and finish with a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.
Serve immediately.
Noosa Black Garlic Tip
The natural sweetness and rich umami of Noosa Black Garlic Cloves transform this purée into something extraordinary. Slow-aged rather than fermented, our black garlic adds notes of balsamic, molasses and dried fruit that pair beautifully with duck, game meats and roasted vegetables, elevating even the simplest ingredients.