Our State on a Plate focuses on quality WA produce and how it is sourced, cooked and served in local eateries around WA.
In partnership with Our State on a Plate, we hit the road to meet some of our business customers and primary producers to learn more about our homegrown goodness and how best to enjoy it.
Wheatbelt produced homegrown goodness
Wagin is a small community surrounded by broadacre grain farming in the south eastern Wheatbelt.
Wagin is known to some as home to Bart, the giant ram that greets visitors passing in and out of town as well as the Wagin Woollarama, an agricultural event similar to the Dowerin Field Days, that celebrate, promote and support farmers, farming businesses and producers.
Over the past decade, the provenance of the food that we eat has become increasingly more important. Consumers want to know where and how produce is grown and sourced from, especially animal products.
Wagin Duck and Game is a small family-owned business farming fresh, local and free range duck as well as heritage style chicken, quail and seasonally pheasant, guinea fowl, partridge and turkeys for the WA market.
Wagin Duck and Game produce great quality products because their birds are all free-range, lovingly reared, and consume a great diet.
Seared duck breast with sauteed mushrooms and cherry sauce
Gas tip! Cooking with gas is especially convenient for this recipe as you need constant and steady heat. If you don’t use gas in your kitchen, you can prepare it on your barbecue. Just make sure you’ve got the Kwik-Gas read to go.
- 4 duck breasts
- 100gm butter
- 1 tin sour cherries
- 1 sprig rosemary
- Sea salt
- 2 tbsp aged balsamic
- 2 cup chicken stock
- Score duck breasts with diagonal lines cutting through the fat, but not right into the flesh, and rub with salt and chopped rosemary.
- On a grill plate or a medium-hot pan gently seal the duck breasts fat side down for about 10 minutes – now and again tipping the rendered fat into a container for later use.
- Once the fat side has crisped up, turn the breast over and seal on the other side. Cook the breasts for a total of about 20 minutes, turning every few minutes to seal all sides.
- Remove from the pan and leave to rest in a warm place for at least 10 – 15 minutes.
To make the sauce:
- Take half the butter to a nut brown with a dash of oil to inhibit burning. Add well-drained cherries and the remaining rosemary sprig. Season well with freshly ground black pepper, as it will heighten the flavour.
- Deglaze the pan with aged balsamic vinegar. Add stock and increase the temperature until the sauce has reduced down to a syrupy glaze.
- Add the remaining half of very cold butter at the last moment for a velvety finish to the sauce.
Learn more about Wagin Duck and Game
Visit waginduck.com to learn more about their story and where you can dine on their poultry in Perth.
Whether it’s in the Perth metro area or across regional WA – there’s never been a better chance to get behind the local businesses who also call WA home.
The local name in gas and in your kitchen
For more kitchen inspiration and tips and tricks on using gas, check out our Kleenheat Kitchen recipes.
Kleenheat continues to support the energy needs of local homes and businesses across WA and the Northern Territory. Learn a little more about our local people and the local businesses we work with.