Spiced ale-marinated duck breast

SERVES 2

Taieri George is a strong (6.8 per cent) spicy ale from Emerson’s Brewery in New Zealand. It is a unique beer with a beautiful spice character. This beer will be hard to find, but is well worth seeking out. If you can’t find it, use a Scotch ale, Seven Sheds Kentish Ale or an imperial stout and flavour it with star anise, cinnamon, cloves and a little nutmeg.

1 cinnamon stick

6 cloves

1 teaspoon ground ginger

½ teaspoon garlic powder

1 star anise

¾ teaspoon smoked paprika

1 teaspoon brown sugar

2 duck breasts, skin on

500 ml (17 fl oz/2 cups) Taieri George

1 tablespoon olive oil

FENNEL CAESAR SALAD

1 free-range egg

1 garlic clove, crushed

3–4 anchovy fillets

80 ml (2½ fl oz/¹/₃ cup) good-quality olive oil

25 g (1 oz/¼ cup) grated parmesan cheese

10 cos (romaine) lettuce leaves

1 baby fennel bulb, grated

Combine the spices and sugar in a bowl that will hold the duck breasts in one layer. Lightly score the duck skin in a diamond pattern, then turn the breasts in the spice mix to give them a bit of a coating. Lay them meat side down, then pour in the beer. Cover with plastic wrap and marinate in the fridge overnight, or for up to 3 days.

Heat the barbecue grill plate to high, then pour the olive oil onto it. When the oil begins to smoke, place the duck, skin side down, on the grill and cook for 5 minutes, being careful not to burn the skin. Turn and cook the other side for 2–3 minutes, then turn the heat down to medium and cook the duck to medium–rare, about 2 minutes, turning twice more. Remove from the heat and rest in a warm spot for a few minutes.

Meanwhile, make the salad. Using a mini food processor, blend the egg, garlic and anchovies together. Blend in a little olive oil, then keep adding more oil a little at a time until you have the consistency of pouring cream; you may not use all the olive oil, or you may need a little more. Add the cheese and blend again. Put the lettuce in a bowl, pour the dressing over – enough to dress the leaves but not drown them – then add the fennel and toss together. Divide the salad between two plates.

Slice the duck breasts at a slight angle and serve on top of the salad. Spicy beetroot chutney is nice with this dish.