Story: Wagin Duck and Game
Episode: 4
Presenter: Stuart Laws
Air Date: 12 September 2021

Wagin is commonly known as the home to Bart, the giant ram that greets visitors passing in and out of town. On his journey through our South West, Stuart shows us that there is more to Wagin than big Bart.

• Wagin Duck is a small family-owned business farming fresh, local and free-range duck as well as heritage style chicken, quail and seasonally pheasant, guinea fowl, partridge, and turkeys for the WA market.
• Wagin Duck and Game produce great quality products because their birds are all free-range, lovingly reared, and consume a great diet.

Seared Duck Breast with Cherry Sauce

Ingredients
4 Duck breasts
100gm butter
1 tin sour cherries
1 sprig rosemary
Sea salt
2 tbsp aged balsamic
2 cup chicken stock

METHOD:
Score duck breasts with diagonal lines cutting through the fat, but not right into the flesh, and rub with salt and chopped rosemary.
On a grill plate or a medium-hot pan gently seal the duck breasts fat side down for about 10 minutes – now and again tipping the rendered fat into a container for later use. Once the fat side has crisped up, turn the breast over and seal on the other side. Cook the breasts for a total of about 20 minutes, turning every few minutes to seal all sides. Remove from the pan and leave to rest in a warm place for at least 10 – 15 minutes.

TO MAKE THE SAUCE:
Take half the butter to a nut brown with a dash of oil to inhibit burning. Add well-drained cherries and the remaining rosemary sprig. Season well with freshly ground black pepper, as it will heighten the flavour. Deglaze the pan with aged balsamic vinegar. Add stock and increase the temperature until the sauce has reduced down to a syrupy glaze. Add the remaining half of very cold butter at the last moment for a velvety finish to the sauce.

For more information: https://www.kleenheat.com.au