Ingredients

Method

• 1 Woolworths exotic mushroom-andtruffle free-range duck
• 1 Woolworths salted caramel pork shoulder roast
• 1 Woolworths fig-and-feta free-range chicken
• 1 fennel bulb
• 4 T canola oil
• 30 g sage
For the verjuice-poached peaches:
• 8 ripe peaches
• 2 cups verjuice
• 200 g sugar
• 1 cinnamon stick

Method

Ingredients

Prepare the duck, pork shoulder and chicken according to package instructions. Using a vegetable peeler, shave thin ribbons from the fennel and place in iced water to curl.

Heat the canola oil in a pan over a medium heat. Fry the sage leaves for 20 seconds, or until crisp and golden brown.

When cool enough, slice the meat and place on a serving platter with the fennel shavings and top with the crispy sage leaves. Serve with the verjuice-poached peaches.

To make the verjuice-poached peaches, score the base of the peaches using a sharp knife. Heat the verjuice, sugar and cinnamon in a saucepan over a medium heat. Once the sugar has dissolved, reduce the heat to low and add the peaches. Poach for 15–20 minutes, or until the peaches are soft and tender. Remove the poached peaches using a slotted spoon and set aside. Increase the heat to high and reduce the poaching liquid by half.

Add the poached peaches to the serving platter and drizzle over the reduced poaching liquid before serving.

Chef's note: “Can it get much better than combining beautifully flavoured duck, pork and chicken on one magnificent platter? The peaches are a delicious match with all three meats.”