The Corner Chicken Shop

Phone: 03 9329 9983

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Pan Roasted Fillet of Duck with Cherry Sauce

There is a huge misconception about duck and cooking it. It really is very easy and nothing to be afraid of. This recipe for pan-roasted filet of duck breast is fast and easy, and delicious when served with a cherry sauce. It’s Chris’ speciality!

Makes 6 servings of Pan-Roasted Duck Breast.

duck cherry sauceIngredients:

  • Duck:
  • 6 duck breasts (drumette attached –  this aids enormously with keeping the breast moist and succulent)
  • Salt and pepper
  • 1 tablespoon olive oil
  • Sauce:
  • 1/2 cup pitted morello cherries
  • 1 cup light brown sugar
  • 125g (1/2 stick) butter
  • 1/4 cup duck stock (available in store pre-orders required)
  • Salt and pepper

Preparation:

  1. To make the duck: Heat oven to 200 degrees celsius. Season both side of the duck breast fillets with salt and pepper. In a large ovenproof pan over medium heat, add olive oil. Pan fry duck breasts, skin side down first for 4 minutes. Flip duck over pan fry for another 4 minutes. Place the pan in the oven and roast for 8 to 10 minutes for medium rare.
  2. Remove pan from oven and allow breasts to rest 3 to 4 minutes before slicing. Remove the drumette and cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate. This is delicious as is with a crisp rocket and pear salad or make the following sauce below
  3. For the sauce: While the duck is cooking, combine cherries, brown sugar, butter and duck stock in a saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast and enjoy!

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Kangaroo Fillet with Spring Vegetables

Serves 4

Ingredients:

  • 800g kangaroo loin fillet marinated in our very own red wine and garlic marinade
  • 20ml (1tbs) extra virgin olive oil
  • 2 zucchinis sliced
  • 200g snow peas
  • 1 bunch spring onion sliced
  • sprinkle mixed dried herbs
  • 1 pack baby corn
  • 1/2 a green, yellow and red capsicum sliced thinly
  • sprig of rosemary.

Method:

In this dish we present kangaroo fillet marinated in spices, pan-fried with an attractive selection of new season vegetables.

  1. Heat oil in a wok or heavy frying pan to very hot.
  2. Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.
  3. Slice zucchini and blanch in boiling water for 1 minute along with the snow peas and baby corn.
  4. Sauté spring onion quickly in the wok used for the roo and quickly stir fry the blanched vegetables and the sliced capsicums for 1 minute, keeping them nice and crisp.

Assembly:

Serve the kangaroo meat and vegetables on a large serving plate and add a sprig of rosemary. Enjoy!

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Venison Steaks

Ingredients: 

  • 4 Venison Steaks
  • 2 Medium onions (sliced)
  • 1 Tbls. butter
  • 1 tsp crushed garlic
  • salt and pepper to taste

Cooking Directions:

Heat frying pan over medium heat. Season one side of steaks with garlic, salt and pepper. When pan is hot, place butter in pan and melt. Put onions in pan and cook onion sections seperate. Place venison on top of onions, seasoned side down.
Season the top of steaks with remaining garlic, salt & pepper. Cook on each side for 5-10 minutes. Serve immediately.
Serves 4

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Rabbit Cacciatore No.2

Here is a delicous rabbit cacciatore recipe. Serve this rabbit and tomato dish on your favourite pasta or spaghetti. Preparation time, 20 minutes; Cooking time, 1 hour. Serves 4.

1 rabbit jointed (we will do this for you if you like)
50 mL vegetable oil (3 tbsp)
1 large onion, chopped
3 cloves garlic, minced
1 stalk celery, chopped
1 can of diced tomatoes
1 green capsicum, chopped
5 mL salt (1 tsp)
1 mL freshly ground pepper (1/4 tsp)
2 mL dried oregano (1/2 tsp)
125 mL dry red wine (1/2 cup)

Heat oil in heavy skillet, sauté rabbit until brown. Add onion and garlic and brown lightly. Add celery and diced tomatoes (undrained) and seasoning, simmer slowly for 1 hour. Add wine 5 minutes before serving.

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Braised Rabbit Recipe

Preparation time, 30 minutes; Cooking time, 2 hours. Serves 4

  • 15 mL cooking oil (1 tbsp)
  • 1 wild rabbit
  • 1 green capsicum sliced
  • 1 clove garlic, crushed
  • 240 mL sliced mushrooms (1 cup)
  • 5mL salt (1 tsp)
  • Tabasco sauce, to taste
  • 1 can diced tomatoes
  • 1/3 cup dry white wine
  • 1 cup water

Heat oil in a large skillet at medium heat. Brown rabbit pieces on all sides; set aside. Add green pepper, garlic and mushrooms to skillet. Sauté until tender. Spread in skillet; cover with rabbit. Sprinkle with salt and Tabasco. Add tomatoes, wine and water. Reduce heat to very low. Simmer, covered, for 2 hours adding a little water if necessary.

Trading Hours

Monday CLOSED
Tuesday 6am to 2pm
Wednesday CLOSED
Thursday 6am to 2pm
Friday 6am to 5pm
Saturday 6am to 3pm
Sunday 9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983