2020 BackSA Gift Guide

Method To make the pickled ginger, place vinegar, water and sugar in a saucepan and heat until boiling. Reduce heat to medium, add ginger and stir until everything begins to turn pink. Pour ginger and liquid into a jar or container to cool. Refrigerate until required (it lasts up to 2-3 weeks). To make the marinade, bring beef and chicken stock to boil in a pot, then turn heat down to low and simmer until reduced to 1 litre. Cook ginger, shallots, garlic and star anise in a pan over medium heat in 1 teaspoon of oil until softened. Deglaze the pan with the light soy sauce. Add the reduced stock and simmer until sauce has thickened to reduce by around a quarter. Pass through a sieve to remove the spices. Place the duck breasts in a bowl with 200ml of the marinade and refrigerate for at least 30 minutes. In a pan, combine honey, soy sauce, and star anise with 200ml of the marinade. Bring to a boil then simmer until the glaze has reduced and is thick and slightly sticky. Preheat oven to 200°C. Heat a large, non-stick frying pan over medium-low heat. Scrape off excess marinade from duck breasts and place skin-side down in the pan and cook on medium heat for 6-8 minutes. Turn and cook for a further 1-2 minutes. Coat the duck breasts with honey glaze and bake for 8-10 minutes or until medium-rare. Coat with glaze again and set aside to rest for at least 5 minutes before slicing thinly. To serve, drizzle with remaining glaze, top with pickled ginger, fresh herbs and karkalla dressed with the vinaigrette. *Karkalla is a native coastal succulent with a salty flavour. Any pickled vegetable is an easy swap. Above: Jonathon andDaniel at lunch. HONEY GLAZED DUCK Serves 6-8 Ingredients Pickled ginger 250ml white vinegar 250ml water 200g sugar 100g fresh ginger, peeled, thinly sliced 1 litre beef stock 1 litre chicken stock 100g ginger, peeled and chopped 2 shallots, roughly chopped 2 cloves garlic, crushed 6 star anise 150ml light soy sauce 6-8 duck breasts, trimmed 100g honey 50ml soy sauce 1 star anise To serve Fresh herbs, karkalla* (available in specialty stores), vinaigrette dressing Makeahead LET US ENTERTAIN YOU Get your ingredients fromthese SouthAustralian producers: CHEESE Say Cheese smellycheese.com.au OLIVES, OIL Talinga Grove talinga.com.au TOMATOES, BERRIES K&R Produce kasim.erkoc@ hotmail.com SEAFOOD Angelakis Bros angelakis.com.au BUTTER, DAIRY Paris Creek Farms pariscreekfarms. com.au POULTRY Nature’s Chicken natureschicken.com.au Difficult 4  'TIS THE SEASON TO BACKSA