Cibo Restaurant
Parnell
Cibo is considered one of Auckland's most chic fine dining establishments - certainly, even after 10 years, it continues to be one of the most popular. Kate Fay, co-owner and Head Chef continues to delight her customers with innovative menu's and her use of fresh and new ingredients.
Cibo was the first fine dining customer of Gameford Lodge and we are proud to say, we are still supplying Cibo & Rice Restaurant with duck.
Kate Fay has a wonderful passion for duck and devoted an entire section in the Cibo cookbook 'Food with Attitude' to cooking with duck. So get out your Cibo cookbook and try any of the wonderful recipes Kate has designed - they are sure to become firm favourites. Here's a taste..
Cibo Crispy Duck Leg Confit with Peking Jus
8 duck legs
rock salt`
Spice Mixture:
½ red onion, peeled and chopped
8 cloves garlic, peeled and sliced
skin of 1 orage, finely sliced
1 tablespoon juniper berries, crushed
3 springs fresh thyme, chopped
5 bay leaves
1 tablespoon black cracked pepper
2 teaspoons five spice powder
1 tablespoon Szechwan peppercorns, crushed
Remove the inner thigh bone and trim the end of the leg by running your knife around the skin and scraping down the bone and removing the knuckle. Coat the legs with rock salt and leave overnight in the refrigerator, preferably for at least 12 hours. Next day, remove the salt by washing it off and then pat the meat dry with paper towels. Coat the legs in the Spice Mixture and marinate for 12 hours in the refrigerator.
Preheat the oven to 120°C. Place the legs in a roasting pan with the marinade and cover with melted duck fat. It is important the duck is fully immersed in fat. Cover the pan with foil and cook legs for 2 ½ hours. or until the meat is coming away from the bone. Remove the legs from the fat and cool. Clarify the duck fat by straining through a fine sieve or similar. Place the legs in a container, cover with the fat, cover and store in the refrigerator until required.
To serve the legs, preheat the oven to 180°C, remove the meat from the fat and place in a roasting pan and heat for 20 minutes, or until the meat is heated through.
Peking Jus:
1 cup red wine
1 litre Duck Stock
1 star anise
1 small bunch fresh coriander, roughly chopped
1 tablespoon coriander seeds
½ cup oyster sauce
¼ cup runny honey
1 teaspoon Chinese five spice powder
30g piece ginger, peeled and sliced
4 cloves garlic, peeled and chopped
¼ cup light soy sauce
5ml sesame oil
¼ cup mirin
100ml sweet chilli sauce
2 tablespoons palm sugar, grated
Bring the first three ingredients to the boil. Skim, then simmer for 15 minutes. Add the rest of the ingredients and simmer until the desired consistency is reached. Strain and discard all the herbs and spices.
Pour over warmed duck legs when ready to serve.
