ACME Chef Mitch Orr is creating a delicious Duck Soup that pairs well with Cloudy Bay Pinot Noir.
For the broth: roast the duck bones until very golden and caramelised. Place the bones in a large pot and cover with the water. Bring to the boil and let simmer for 4 hours. Strain and reserve the stock.
Saute the garlic and shallots, deglaze with the shah xing. Add the rest of the ingredients, bring to the boil and remove from heat. Use this mix to season the duck stock.
For the roast duck: coat the legs in salt and sugar and leave to marinate for 6 hours. Wash the salt and sugar off the duck legs and leave them in the fridge over night uncovered.
Roast at 220 degrees for around 20 minutes or until golden. Allow to cool and then pick and chop the meat.
Garnish: peel and dice the celeriac and roast at 180 degrees until tender and golden. Around 15 mins.
Roast the pine nuts until golden. Slice the spring onions finely, place in a bowl with the sugar.
Heat the grapeseed oil until smoking and pour over the spring onions. Fold the pine nuts through.
To serve: cook your alphabet pasta until al dente. Arrange the pasta, celeriac and roast duck in a serving bowl, pour over the hot duck broth. Serve the pine nut spring onion condiment on the side.