Hunter Food

Sydney Junction Hotel
With award-winning chef Allan Clarke, The Sydney Junction Hotel was an AHA
finalist for Best Country Restaurant 2004. Located in Beaumont St, Hamilton, the
restaurant is the ultimate in stylish casual dining, catering for intimate dinners for
two, business lunches, parties or special celebrations. You can enjoy set menus,
a la carte, as well as alfresco dining in our great courtyard.
SYDNEY JUNCTION DUCK
800g duck supreme
800ml chicken or duck stock
400g roasted sweet potato mash
200g rock salt
100g unsalted butter
salt and pepper to taste
600g baby English spinach
400ml golden syrup
2 punnets fresh raspberries
400g caster sugar
80ml water
4 sprigs of chervil
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Trim excess fat from duck breast. Place duck in baking tray, skin side up
and add chicken stock.
Bake in preheated oven 250°C for 20 minutes.
Place washed medium orange sweet potato on a bed of rock salt in
oven; bake for about one hour at 260°C or until soft.
Remove skin and place in food processor. Blend sweet potato with butter
and season with salt and pepper to taste.
For the raspberry coulis, wash fresh raspberries and drain off excess
water, place raspberries, sugar and water in saucepan and bring to boil.
Taste for sweetness.
Blend and strain the raspberries to remove seeds. Coulis can be served
hot or cold as desired.
Submerge spinach leaves in cold water to remove any dirt or sand.
Quickly plunge into boiling salted water. Squeeze out excess water,
season and set aside.
Baste duck with golden syrup and glaze under a grill or salamander until
golden.
Spoon roasted sweet potato on a plate, place warm spinach on top.
Slice duck and place on top of the spinach. Drizzle coulis around the
edge of the mash and top with a couple of fresh raspberries and a sprig
of fresh chervil.
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