Duck with Tamarillo Sauce RecipeOrigin: Fusion Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients
400g ripe red tamarillos, blanched, peeled and halved lengthways then de-seeded 
Duck with Tamarillo Sauce Preparation:Method:MethodPlace the tamarillos, tomato puree, sugar, wine vinegar, mustard and garlic in a saucepan and warm gently to dissolve the sugar. Bring to a boil and cook for 5 minutes then allow to cool, season to taste and puree in a blender. Place the duck in a roasting tin and pour the sauce over the top. Place in an oven pre-heated to 190°C and roast for 1.5 hours, until crisp and golden (remember to baste occasionally with the sauce). |
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