S3E14 Duck, BBQ Fish & Creme Brulee

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S3E14 recipes

Torched Salmon with Harissa–Crème Fraîche, Warm Lentils & Crispy Kale

Charred-at-the-edge salmon over lemony lentils with a spicy-tangy swipe.
At a glance
Yield: Serves 1
Prep / Cook / Total: 5 min / 6–8 min / 11–13 min
Skill level: Easy
Equipment: kitchen torch or ripping-hot pan, mixing bowls
Ingredients
  • 5.3 oz (150 g) skinless salmon fillet
  • Olive oil, for coating
  • Fine salt
  • 3.5 oz (100 g) cooked lentils (green or French), warm
  • 2 tbsp (30 ml) crème fraîche
  • 1 tsp (5 ml) harissa paste
  • Juice of 1 lemon
  • Handful crispy kale chips (store-bought or homemade)
Method
  1. Season salmon with a light coat of olive oil and salt on a metal tray. Torch 2–3 minutes per side until just opaque at edges; flake while warm.
  2. Toss warm lentils with a pinch of salt and a drizzle of olive oil.
  3. Stir crème fraîche, harissa, and lemon juice into a smooth sauce.
  4. Plate a spooned swoosh of sauce, mound lentils, top with flaked salmon, finish with crispy kale.
Tips & substitutions
No torch? Sear 1–2 minutes per side in a hot pan. Greek yogurt can sub for crème fraîche.
Dietary tags: pescatarian
Allergens: fish, dairy
Make-ahead / storage / reheat: Lentils hold 4 days; sauce 2 days. Assemble to order.
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Spice-Rubbed Duck Breast with Lemon-Herb Barley, Celeriac Slaw & Labneh

Crispy-skinned duck meets bright barley and creamy labneh for a smart one-plate.
At a glance
Yield: Serves 8
Prep / Cook / Total: 20–25 min active + overnight cure / 20–25 min / ~45 min plus cure
Skill level: Intermediate
Equipment: skillet, mixing bowls
Ingredients

Duck & rub

  • 8 duck breasts
  • 1 tbsp fine salt
  • 1 tbsp smoked paprika
  • 2 tbsp Chinese five-spice
  • 4 tbsp brown sugar
  • 2 tbsp ground cumin 

Barley salad

  • 1 lb 2 oz (500 g) cooked pearl barley
  • 1/2 cup (60 g) chopped chives
  • 1/2 cup (60 g) chopped flat-leaf parsley
  • 1/4 cup (60 ml) olive oil
  • Zest and juice of 3 lemons
  • Fine salt

Celeriac

  • 2 medium celeriac, peeled and cut into matchsticks
  • 1 tsp grain mustard
  • Olive oil and salt, to taste 

Finish

  • 9 oz (250 g) labneh
Method
  1. Rub: Mix salt, paprika, five-spice, brown sugar, cumin. Coat duck; cover and chill overnight.
  2. Barley: Toss barley with herbs, olive oil, lemon zest/juice; season.
  3. Celeriac: Toss with mustard, a drizzle of olive oil, and salt until lightly glossy.
  4. Duck: Score skin lightly. Start breasts skin-side down in a cold pan; bring to medium heat, rendering 8–10 minutes until deeply crisp. Flip and cook 1 minute on flesh side. Rest 5 minutes; slice.
  5. Serve: Swirl labneh in bowls, add a tuft of celeriac, spoon barley, top with sliced duck.
Tips & substitutions
Swap labneh for thick Greek yogurt with a pinch of salt. Add toasted pistachios to barley for crunch.
Dietary tags: none
Allergens: none (dairy if using labneh)
Make-ahead / storage / reheat: Barley and celeriac hold 2 days chilled. Cook duck to order.
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BBQ Kingklip with Black Garlic, Red-Cabbage Pickles & Crispy Potatoes

Smoke-kissed fish lacquered in rhubarb BBQ, with punchy pickles and smashed new potatoes.
At a glance
Yield: Serves 8
Prep / Cook / Total: 35–45 min active / 45–60 min / ~1 hr
Skill level: Intermediate
Equipment: grill or braai, blender, saucepan
Ingredients

Rhubarb BBQ glaze

  • 3 red onions, sliced
  • 3 red chilies, chopped
  • 1.1 lb (500 g) rhubarb, sliced
  • 1 2/3 cups (400 g) tomato ketchup (homemade or quality store-bought)
  • Olive oil, for sautéing 

Quick pickles

  • 1 bulb fennel, thinly sliced
  • 2 bunches breakfast radishes, trimmed and halved
  • 1 bunch baby white carrots, trimmed
  • 9 oz (250 g) rhubarb, sliced
  • 3/4 cup (200 ml) red wine vinegar
  • 1 cup (200 g) caster sugar
  • 2 cups (500 ml) water
  • 1 small bunch thyme

Crispy potatoes

  • 2.2 lb (1 kg) new/baby potatoes
  • Olive oil, salt
  • 1 garlic bulb, halved

Fish

  • 3 small kingklip, on the bone or seabass will work 
  • Olive oil, salt
  • 1 bunch thyme for basting “brush”
  • 3 bulbs black garlic (cloves squeezed out)
Method
  1. Glaze: Sauté onions, chilies, rhubarb 5 minutes in olive oil. Stir in ketchup; simmer 10 minutes. Blend smooth; strain.
  2. Pickles: Bring vinegar, sugar, water, thyme to a boil; dissolve sugar. Add veg, simmer 1 minute, cut heat, cool in liquid; drain before plating.
  3. Potatoes: Roast at 375°F (190°C) with olive oil, salt, and halved garlic 40–45 minutes. Lightly crush with a fork; keep warm.
  4. Fish: Oil and salt. Grill over medium-hot coals ~25–30 minutes total, basting often with glaze using a thyme “brush,” until just cooked; rest 10 minutes.
  5. Serve: Smear a little black garlic in bowls. Add pickles and crispy potatoes. Flake fish off the bone; arrange on top. Spoon extra glaze if desired.
Tips & substitutions
Cod, halibut, or sea bass sub well. If rhubarb is out of season, use cranberry sauce thinned with vinegar.
Dietary tags: pescatarian
Allergens: fish
Make-ahead / storage / reheat: Glaze 1 week chilled; pickles 1 week; potatoes best day-of.
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Baked Custard Jars with Honeycomb & Yoghurt Sorbet

Silky crème-in-a-jar, crunchy honeycomb, and tart-creamy yoghurt sorbet.
At a glance
Yield: Serves 8
Prep / Cook / Total: 25–30 min active / 90 min cook + churn / ~2 hr plus chilling
Skill level: Intermediate
Equipment: sous-vide/water bath or low oven, jars with lids, ice cream maker, candy thermometer
Ingredients

Custard

  • 2 cups (500 ml) heavy cream
  • 2 cups (500 ml) whole milk
  • 18 egg yolks
  • 1 1/4 cups (250 g) sugar 

Honeycomb

  • 1 2/3 cups (325 g) caster sugar
  • 1/2 cup (120 g) glucose or light corn syrup
  • 1/4 cup (60 g) clear honey
  • 1/2 cup (100 ml) water
  • 4 tsp (16 g) baking soda (bicarbonate) 

Yoghurt sorbet

  • 3 cups (700 ml) full-fat yogurt
  • 1/2 cup (120 g) honey
  • 2/3 cup (150 ml) simple syrup (1:1 sugar:water), chilled
Method
  1. Custard jars: Heat bath to 185°F (85°C). Warm milk, cream, sugar to dissolve. Whisk into yolks; strain. Portion into jars, lid fingertip-tight. Cook 90 minutes; chill.
  2. Honeycomb: Boil sugar, glucose, honey, water to 311°F (155°C). Off heat, whisk in baking soda. Pour onto lined tray; cool; crack into chunks. Store airtight.
  3. Sorbet: Whisk yogurt, honey, syrup; churn until set. Freeze firm.
  4. Serve: Top cold custards with a scoop of yogurt sorbet and shards of honeycomb.
Tips & substitutions
No water bath? Bake custards at 250°F (120°C) in a water tray until just set, 45–60 min. Greek yogurt gives extra tang.
Dietary tags: vegetarian
Allergens: dairy, egg
Make-ahead / storage / reheat: Custards 3 days chilled; honeycomb 1 week airtight; sorbet 1 week.
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