Chef Danny Russo shares his Duck Skewer recipe with black bean salsa, roast pepper & black olive using legumes from Europe.
Are you on the lookout for delicious, healthy, and budget-friendly ingredients that can transform your meals? Look no further than the humble yet versatile canned legumes. With prices of fresh produce skyrocketing in Australia, it’s time to embrace nature’s pearls and discover the exciting flavours and diverse culinary possibilities they offer.
To help you unlock the true potential of canned legumes, we’ve teamed up with the acclaimed Italian-Australian chef, Danny Russo, who has crafted an extraordinary selection of recipes for you to try at home. Get ready to tantalise your taste buds with the Duck Skewer & Black Bean Salsa recipe below, as well as Cannellini Bean Fingers, BBQ Scallop & Borlotti Puree, BBQ Octopus & Charcoal Chickpea Puree, Pasta Fagioli, and Zucchini Flowers.
It’s important to note that not all legumes on the shelf are equal, and Europe is renowned for producing the finest quality and flavoursome legumes in the world. Chef Danny Russo uses legumes from Europe, knowing they can elevate any dish by adding incredible flavour, texture and a dose of essential nutrients. Curious about the world of legumes and want more recipes? Find out more here.
Recipe (10 portions)
3 pieces smoked duck breast
2 pieces of red capsicum
1 tin Bella Napoli black beans
1 medium zest of orange
100g pitted black olives
5g sea salt
3g cracked pepper
- Set the dehydrator to 52 Celsius. Pat dry olives and then lay out olives spread out and dehydrate for approx. 12 hours.
- Set oven to 90 Celsius. Pat dry olives and spread them out on a baking paper sheeted tray. Let dry in the oven for 6 hours.
- When dehydrated blitz to a coarse powder.
Black bean salsa
- Roast capsicum on an open flame over a stovetop or bbq.
- Once the skin is charred place it in a deep bowl and cover it with plastic wrap and set aside to steam.
- Drain and rinse black beans.
- Mix in the zest of one orange.
- Once capsicums have cooled gently remove charred skin to reveal capsicum flesh.
- Open gently and using your knife remove seeds and dice, into 1cm pieces.
- Fold through the bean mix.
- Season to taste with salt and pepper.
Smoked duck skewers
- Slice duck breast lengthwise. ½ cm thick. 2 slices per skewer.
- Fold duck slices in an S bend shape being careful not to snap the pieces. Keep skin facing upwards.
- Holding the s-shape with your fingers gently skewer through the centre of the slices and skewer towards the centre
and repeat with the second piece.
- Repeat until all skewers are filled.
- Bring honey to room temp to baste the skin side of the smoked duck skewers. Set aside to chill uncovered.
- Set flat plate grill to hot. Place smoked duck skewers skin side down and sear until honey and skin has caramelised.
- Serve on the side of a plate, spoonful of black bean salsa on the side and sprinkle crumbled dehydrated black olives onto
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