Duck & Kumara Crostini With Apple Slaw
Kumara Puree - Peel and boil the kumara in water and vinegar until tender, then strain and mash. Use a mouli if you have one, if not pass the kumara through a s
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Cooking tools:
- Mandoline
- Food mill
- Grill pan
- Fine-mesh sieve
- Citrus press
- Pastry brush
- Potato masher
- Colander
- Pot
- Mixing bowl
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Stove
Ingredients
- 2 Purple Dawn kumara (450 – 500g)
- 1 litre water
- 1 tsp cider vinegar
- good pinch of freshly ground nutmeg
- 20 ml olive oil
- salt & pepper to season
- ½ French baguette
- 30 ml olive oil
- 1 garlic clove, crushed
- 1 apple
- 1 lemon, juiced
- 2 red radish
- ¼ c mint leaves, chopped
- 2 tsp cider vinegar
- 10 ml liquid honey
- 2 duck breasts, cooked (can be wild or domestic duck, or cooked pork)
- 2 c small rocket leaves
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