Cooking school and food studio in Mirboo North, Gippsland.
Eat
Open Friday, Saturday, and Sunday for meals, coffee, cake or High Tea. Every meal is made fresh on site from local or seasonal produce from Jacican's kitchen garden. Long Lunches and seasonal dinners held throughout the year. Upcoming seasonal meals - Wild Game Cooking class - Duck and Wild Game 6-course dinner.
Learn
Skills-based cooking classes. Pastry classes, restaurant skills at a long lunch, or summer and winter preserving.
Share
Seasonal dinners, long lunches, gift vouchers, private classes and team build inquires welcome.
Wild Game - Potted Duck
At Jacican, when I say local produce, I mean local produce.
And nothing can get more local than wild Gippsland game. Using local sourced and hunted game meats, I will cook you a dinner to remember highlighting local seafood, poultry, and meats. Distinctive and unique meals are created using the range of fruits and vegetables as well as native herbs and spiced found in the Jacican vegetable garden. Potted Duck is about as local as you can get. I have developed two ways for you to share potted duck at Jacican - Wild Game Dinner (or lunch) or come along to a Jacican cooking class and make your own to take home.
This is more of a method than an exact recipe. I am using local native herbs and spices to flavor my duck. Traditionally you would use Star Anise, juniper berries, cinnamon sticks and black peppercorns. I have started to grow a native herb garden in the backyard to serve as a source of my own herbs and spice, but also as a windbreak for the south side of the yard.
Ingredients
Mountain pepper berries
Cinnamon gum
Aniseed gum
Native thyme
Zest of lemon
60 grams salt
Duck breast
Duck or goose fat
Native rosemary
Method
Roast of the Mountain pepper berries, Cinnamon gum and bay leaves in the oven on high for 5 minutes, to fully release the flavors of the local herbs. Combine the herbs in a spice grinder and blitz into a powder.
Combine with the native thyme, salt, and lemon zest. Rub this mixture on to your duck breast and place in a covered container in the fridge for 24 hours.
After 24 hours, rinse the spice mix of the duck and pat dry.
Pre-heat the oven to 75C.
Melt the duck or goose fat and pour over the legs in a small casserole dish. Make sure the duck is completely covered in the fat. Add the native rosemary. Cook in the oven for 18 hours.
Remove from the oven and allow to cool in the fat. Remove the duck from the fat. Blitz the fat and pan juice with a hand blender and set aside until needed.
Shred the duck, using two forks. Divide the duck meat between your serving jars. Pour a thin layer of reserved fat over the top. Leave to set in the fridge for 2 hours.
Served with chutney and char-grilled bread.
