subo newcastle

Spring duck

Crispy skin, smoky flavours and fresh vegetables combine in SUBO Newcastle Head Chef Cooper Hague’s delectable duck recipe.




2 duck breasts (skin on)

100g salt

100g brown sugar

2 star anise

600ml water


Pea puree
100g fresh peas, shelled

25g butter


Burnt celeriac puree

1 large celeriac

Extra virgin olive oil



200ml veal jus

2 cloves black garlic

1 anchovy

10ml cream

subo recipe


Step 1

To prepare the duck, combine salt, sugar, star anise and water to create a brine and submerge duck breasts for 1 hour. (Optionally, add 5ml liquid smoke). Remove from brine, pat dry and refrigerate uncovered overnight to dry the skin.


Step 2

For the pea puree, sauté peas with butter and a pinch of salt until soft. Blend into a smooth puree. Pass the puree through a fine mesh sieve then refrigerate.


Step 3

For the burnt celeriac puree, preheat the oven to 180°C. Peel and slice celeriac into 2cm slices. Char over direct flame until completely black on all surfaces, then place on an oven tray, drizzle with oil and season with salt. Cover and roast in the oven for about half an hour until soft. Blend while hot, using enough water to create a puree consistency.


Step 4

For the sauce, heat veal jus and blend with black garlic, anchovy and cream, then strain.


Step 5

To cook the duck, place a splash of oil in a cold pan, add the duck breast skin-side down and cook on a low heat until skin is crisp – you don’t need to season as it’s already brined. Once the skin is golden, transfer to the oven (turned down to 10°C) for 3 minutes. Remove from oven, flip the breast to the other side for 20 seconds then remove from pan and rest for 10 minutes. To plate, heat purees and sauce, slice duck and arrange as desired.



For the ultimate dining experience, try pairing your duck with a delicious medium-bodied glass of red, such as the Ngeringa Syrah 2018 from Adelaide Hills.

Buon Appetito!


subo recipe
PHOTOGRAPHY | Melanie Coggio