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Rendang ‘Corrupted’ Duck Confit Recipe

Rendang 'Corrupted' Duck Confit - Zest Byron BayServes 4 (start the cure a day ahead)


4 duck ‘Marylands’
175g Zest Rendang Blend
300g coconut oil
100ml coconut milk
½ tbs palm sugar
½ tbs fish sauce


Wash and pat-dry duck. In a dish pour Rendang Blend over duck and massage. Lay the duck out flat, cover and refrigerate for 24 hours.

After 24 hours, scrape all the Rendang Blend off the duck and reserve with juices collected from the cure.

Heat oven to 105°C.

Pat dry the duck and arrange in a snug, single layer in a shallow oven dish. Heat coconut oil until it’s just liquid and pour over duck making sure it’s submerged.

Cook for 1½-2 hours (until meat comes away easily) then remove and rest for 10 minutes until oil cools.

You can store duck in the oil for 3-5 days or if using straight away pour off oil and reserve for other uses.

Heat a heavy based fry pan to medium and put the duck skin side down to crispen. ‘Finish off’ for 7-10mins in the oven at 180°C.

Whilst duck is in the oven, put reserved Rendang Blend, juices, coconut milk, palm sugar and fish sauce into a pot and reduce to desired thickness.

Serve with sauce and a simple red cabbage/apple salad dressed with lemon juice and olive oil.

East Meets West
Created by: Zest Byron Bay

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Spiced Pork and Bangalow Duck Terrine Recipe

Spiced Pork and Bangalow Duck Terrine : Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour


1 jar Zest Indian Spice Paste
1 jar Zest Nepalese Spice Paste
4 confit Bangalow Duck Maryland’s
1 tbls duck fat
1.2kg pork mince
1 brown onion, finely diced
1 clove garlic, finely diced
1/2 bunch coriander or basil chopped
1/2 tsp salt
pinch pepper
cornichons, pickles and/or chutney
crusty bread


Sweat off onion and garlic in olive oil until translucent, remove from heat and add Zest spice pastes. Allow to cool. Shred duck meat from bones. Combine all ingredients in a large bowl and mix thoroughly. Fry a small patty in a pan and taste to check seasoning.

Line a loaf tin with greaseproof paper and pack the mix in nice and tight. (Tap it on the bench a couple of times to remove any air bubbles). Bake in a preheated oven at 180℃, for 40 – 50 minutes, until firm to touch. Allow to cool at room temperature, and then refrigerate.

Unmould at a time of your pleasing and enjoy with crusty bread, pickles, good company and beer.

Byron Bay Chef Collection
Created by : Graeme Stockdale
Tommys, Lismore