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Te rakiraki me te Ārepa - The Duck & Ārepa

June 17, 2022 2 min read

Te rakiraki me te Ārepa - The Duck & Ārepa

We partnered up with Masterchef contestant, Naomi Grace, to cook us up something delicious in the kitchen this winter. 

Naomi says "This recipe was inspired by my appreciation for my mum in the kitchen and her incredible ability to blend any ingredient into a culinary masterpiece. Using Ārepa, I couldn’t help myself but think the brilliant brain drink with its wonderful flavours can be incorporated into a complimenting glaze. Not only does it have many health benefits and contributes to focus and performance, but the refreshing taste is one that leaves you wanting more! Hope you enjoy this dish as much as I did! "


Ingredient List

1 x 300ml Ārepa Performance
3 sprigs of Thyme
2 Teaspoons of Coconut Sugar
4 Agria Potatoes
1 Teaspoon of Salt
Butter to taste
2 Shallots
1 Duck Breast
2 Radishes
Salt to taste
½ cup of White Vinegar

1 hour overall cook time
1 duck breast per person to serve 2

repa Glaze

Heat a medium sauce pan, pour one bottle of ārepa performance, 3 sprigs of thyme, 2T coconut sugar on a high heat to reduce down liquid while stirring in between. Once glaze has formed a thick texture, remove from heat, leave to cool.

Smoother than agria mash

4 Agria potatoes peeled & chopped into thick squares. Fill a medium pot with water, a dash of salt and place potatoes in to boil on high heat until soft. Remove from heat, place into mixing bowl and puree with stick blender adding delicious amounts of butter to tickle the taste buds and salt for seasoning to your satisfaction. The texture will be that of a smooth creamy cheese like.

My shallots

2 shallots peeled, cut in half long ways, remove each layer like little cups place on baking papers light spray of olive oil and sprinkle of salt then into the oven at 180 degrees Celsius for 15 minutes then remove.

Crispier than a mother ducker 

1 duck breast (skin on, boneless) start with patting down the duck using paper towels to get rid of excess moisture as this will help it cook nicer and not poach in the pan. Score the skin, season the duck both top and bottom sides with salt. Place duck in cold pan, and turn heat to medium temp allowing for the fat to render. Once fat has rendered, hold in pan for 15 minutes then remove to rest before slicing. Duck should have a crispy skin and still pink on the inside. 

Pickle me this

2 radish’s, washed and thinly sliced, place into a bowl, add 2 cracks of salt and ½ cup white vinegar, stir and leave in the refrigerator until plating. Pickled radish adds an extra crunch element to the dish.


Quack, Quack, Ārepa

When it comes to plating, use a dessert spoon to scoop a nice amount of the potato puree, dollop on one side of the plate and use half of the flat side of the spoon to smear a creative line to the other side. Place the sliced duck in a beautiful domino row on the side of the smear, pickled radish, roasted shallots, fill shallots with Ārepa glaze and sprinkle with Ārepa nootropic powder for an added brain kick  to finish.



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