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Duck Breast, Alligator Sausage

Chef Lee Fry,
The Billabong Bar and Bistro

Duck is an Australian favourite. Its red meat flavour is complemented by woodsy rosemary and pungent garlic purée. Savoury alligator and pork sausages taste similar to poultry and are a wildly delicious accompaniment to this classic cut of meat. Purple beets and bright orange yams add an earthy depth of flavour, not to mention a vibrant splash of colours to this plate.

Duck Breast
2 5oz duck breasts
1 sprig fresh rosemary, finely chopped
1/2 tsp garlic purée
salt and pepper to taste
2 Tbsp canola oil
2 tsp butter

Alligator Sausage
1 lb alligator meat, ground
1 lb ground pork
1/2 medium onion
1/4 tsp garlic
1/4 tsp thyme
1/4 tsp rosemary
hot sauce to taste
1/4 red pepper
1/4 green pepper

Duck Breast

1. Score duck breasts and season with garlic, rosemary and salt and pepper to taste.
2. Heat canola oil in pan on medium‑high heat.
3. Sear duck fat side first until golden brown, turn and grill other side until medium‑rare (approx. 3 min per side).

Alligator Sausages
Chef Lee orders his meat from Louisiana. He suggests buying alligator meat at Sun Wah Supermarket in Chinatown (303 King St, 944-9162). Purchase and combine all of the above ingredients, and when buying the pork from your local butcher, ask to have the mixture made into links.
1. Barbeque 2 alligator and pork sausages for approx. 7 mins, constantly turning.

Yield 2 servings

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