Titi or mutton bird is an endemic seabird to the South Pacific foraged by the Māori for thousands of years. Here, I’ve created a slightly more accessible version, with poached and then roasted duck, perfect for a round-the-table whanau (family) meal. Recipe by Matthew Burgess @matblak.
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
- 1 whole Gressingham duck
- 200ml soy sauce
- 1 medium onion peeled and sliced
- 1 large clove of garlic peeled and sliced
- 150ml molasses (brown sugar is a suitable substitute)
- 500ml good quality chicken stock
- 700ml tap water
- 3 whole star anise
- 2 whole cinnamon sticks
- 2 whole cloves
- 2 carrots clicked into 1cm slices
- 4 sticks of celery chopped
- 1 large kumara (sweet potato) cut into 4
- 1 cup buttered fresh peas (frozen is perfect too)
- Few sprigs of dill leaves
- Sprinkling of fennel pollen
- Handful of washed fresh watercress
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Method
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1Pre heat the oven at 180°C. Into the Le Creuset round casserole dish 26cm, pour chicken stock, water, molasses and soy sauce.
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2Adding to the liquid, cloves, star anise, cinnamon sticks, sliced onion, carrot, celery and sliced garlic and using a clean spoon stir to liquid to mix ingredients.
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3Pat the duck with disposable kitchen paper, removing any giblets within the cavity and submerge the duck into the liquid with the legs and breast facing down.
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4With the lid on place the casserole dish onto a low heat and gently bringing to a simmer, once simmering, place the casserole dish into the oven cook for 45 minutes then turn off heat and leave for 15 minutes covered.
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5Heat the Le Creuset Cast Iron Grillit pan on a medium heat and place the sweet potatoes flesh side down and roast in a 180c oven for 30 minutes or until cooked and nicely caramelised, then keep warm.
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6Remove the duck from the liquid, cut the duck in half, heat the Grillit pan and place the duck inside caramelising and turning the duck. Baste the duck with a couple of spoons of the braising liquid and repeat the process at 15-minute intervals, Place the whole pan inside the oven and cook for 30 minutes then allow the duck to rest.
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7Boil the peas in boiled water, pass them through a sieve and add them to the braising liquid.
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8To Serve: Cut the sweet potato into bite size chunks and place into bowl.
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9Spoon into a Le Creuset Bamboo bowl braising liquid making sure you get some carrots, onions, peas and celery.
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10In the braising liquid lay out the sliced duck and top with watercress.
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11Finish the dish by sprinkling over the dill fronds, fennel pollen and freshly cracked black pepper.
Cooks Tip:
Instead of duck , free range chicken is an excellent alternative and the broth makes a warming cup of nutritional goodness on the coldest of days.
Tools for perfection
RECIPE
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@mexicanfoodmemories
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RECIPE
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WE USED
Cast Iron Shallow Casserole
