THE BLACK DUCK HOPPER

Method

1. Cure the duck in rock salt for three days, then wash of the excess salt. Hang it for two weeks until ready to serve.
2. Poach the pears in Monteith’s Apple Cider, cinnamon quills and sugar until soft. Purée until smooth.

1. Cut the rabbit in quarters and sauté in a hot pan, sealing every surface. Place the rabbit in a roasting pan, add the red wine, vegetables and herbs, cover with foil and braise at 180°C for 2 hours.
2. Once cooled, remove all the meat from the bones and mix with the red grapes and seasoning and package up in filo baskets. Bake for 6–8 minutes.
3. Top the parcel with a creamy shiitake mushroom risotto using Arborio rice, vegetable stock, Parmesan cheese and butter.

1.  Reduce the beer by half with the butter. Whisk the eggs with the sugar till thick. Add the cooled reduction of beer. Add all the dry ingredients to the mix, pour into a lined tin, and bake for 45–60 minutes at 180°C.

1. Use a large plate or board to show of all three components to their best. Place the thinly sliced duck prosciutto at one end. Sauce with apple cider purée and garnish with a crumble of goat cheese.
2. Place the filo parcel of ragout and risotto, and lastly add a portion of the warm beer and chocolate cake to the plate. For a strong visual statement, try garnishing the cake with chopped red capsicum.