Smoked Duck Breast

By September 4, 2013Chef Selections

Dish: Smoked Duck Breast with Shitake Mushrooms and soft poached quail Egg

Chef: Scott Logan, Mandy’s Restaurant, Clear Mountain Lodge

 

 

 Ingredients

  • Smoked Duck Breast
  • Shitake Mushrooms
  • Soft poached Quail Egg
  • Lilli Pillies
  • Sorrel
  • Tomato vinaigrette

Method

The duck is cured, lightly sealed then smoked with pine needles from trees on site.
Shitakes are cleaned freshly from a Mushroom log and then placed into a master stock until tender. The quail eggs are soft boiled and presented on Pine needles which are also sourced from on site.
The Lilli Pillies are served fresh to give a vermouth/dry taste to the dish with red vein sorrel added to give colour to the display. The dish is then served on a timber cookie to complete the presentation. 

Meet The Chef

Scott Logan is the Executive Chef  at Mercure Clear Mountain Lodge, Spa & Vineyard. His experience stems over thirteen years in the culinary world with three of these at Mercure Clear Mountain.

Scott specialises in Modern Australian cuisine with a twist, enjoys creating food that showcases the clean, fresh produce they grow onsite. “We like to experiment, serving food that is a little outside the box, but still retain the individual characters of the produce”

Scott has worked in a number of restaurants across Queensland including Treasury Casino’s Lab Restaurant and Bar which won the Queensland Hotel Association’s ‘Best Hotel-Motel Restaurant’ award five years running, Oxley’s on the River, Mercure Inn Townsville, and Gauguin’s Restaurant. He draws his inspiration from reading & playing with fresh produce from things starting to grow through to the seed.

Located 35 minutes from the CBD in the stunning Brisbane Hinterland, Mandy’s on the Mountain Restaurant offers appetising menus using fresh ingredients sourced onsite and regionally and complemented by a carefully chosen wine list.