THE NEST

Methods and Directions

• Combine the lemon, thyme, salt and olive oil to make a marinade.
• Apply the marinade to the duck breasts and leave to marinate for 2 hours.
• Sear the duck breast and cook in an oven at 180C to 8-10 minutes.

• Loosen the Kataifi pastry.
• Take 2 wire baskets – one basket should be 2.5 inch in diameter and the second should be 2 inches in diameter. (The baskets can be bought from any Chinese grocery shop)
• Place some of the pastry inside the larger basket and press down with the smaller basket.
• Deep fry until crisp and keep on a paper towel to absorb the oil. If required trim the edges to make it neat.

• Sauté the onion, add chopped garlic and the mushrooms and cook until lightly brown.
• Add the white wine and cook until the wine is absorbed.
• Cool mix.