Purple Dawn Kumara Puree
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 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
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 sieve to make a super smooth puree. Add the nutmeg, oil and season to taste.
Crostini – Preheat the oven to 180°C. Cut the baguette into thin slices, and place on a baking tray. Mix together the oil and garlic, and brush onto the sliced baguette. Bake the crostini in the oven until crisp, around 10 mins, put to one side. Can also be toasted in a grill pan.
Apple Slaw – Cut the apple into thin slices, and then into thin strips. This can be achieved with a vegetable slicer or mandolin with the ‘julienne blade’ attached. Place in a bowl and toss with the lemon juice to prevent discolouration. Cut the radish in the same manner as the apple, then add to the bowl with the mint. Mix together the cider vinegar and honey, and toss through the slaw.
Thinly slice the duck breasts into even slices slightly smaller than the crostini.
To Serve – Place a rocket leaf on each crostini, followed by a smear of kumara puree, a slice of duck breast, and a little apple slaw.