Wild food recipes with Marcus

Crispy skinned duck breast with late summer berries and horopito on buttery silverbeet and scallop potatoes

Roll on autumn and what better way to celebrate than with a comforting seasonal nosh. I’ve chosen duck this time perfectly balanced with late berries and horopito, buttered silverbeet and crispy scallop potatoes, not too fancy but comforting and a perfect match for a nice red or pint of your favourite ale.

Duck – I have lightly seasoned the duck breast with ‘Smoke & Spice Co” seasoning and browned in a hot pan , add a cup of wild blackberries and some Horopito leaves into pan and place in hot oven for 12 minutes then cover and rest – don’t overcook.

Silver Beet – Place washed and torn leaves into pot with a touch of water, cook until wilted then drain, season and add a nob of butter.

Potatoes – roughly peel and slice potatoes into thin rounds, place in oven dish lightly covered in chicken stock and butter, season and oven bake for 20 minutes in a hot oven.

Layer potatoes on bottom of plate followed with silverbeet, sliced duck on top and finish with berries and pan juices – in the words of Tina …. “ Simply the best !

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