Duck with Asparagus and Sweet Potato

I am sitting here with one child rapping (in a most bizarre fashion) whilst the other one is shooting aliens on the xbox. I, being completely ignored, have decided to write up a duck recipe which was an attempt at creating something I found in a Sainsbury’s magazine at the barbers a while ago.

Inspiration comes from the most unlikely places. And people do look at you in a weird way when you suddenly whip out the iphone and start taking photos of the pages in a magazine.

On the left is what I liked the look of…

Duck

 And the photo on the right is my effort (less greenery, more duck)

And this is what I did to recreate it.

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For a start I didn’t like the idea of raspberries in it. So I dropped that out. Also it has pickled fennel and that sounded like too much faff. So I just used:

  • Two duck breasts
  • Half a big sweet potato
  • 10 asparagus
  • Handful mange tout
  • Olive oil
  • 1 pint of chicken stock
  • Knob of ginger
  • 2 cloves of garlic
  • 1 orange
  • 1 onion
  • 1 carrot
  • 1 large glass of madeira wine
  • 1 tbsp cranberry jelly

First it was necessary to prepare the sweet potato, which was so enormous I only needed one end of it. (the remainder is still in the fridge somewhere, don’t know its status but it won’t be good).

Cut the potato into squares (how big or small is up to you but not too big). coat with oil, salt and pepper and roast for about 15 to 20 mins.

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Next get the sauce ready. Add the garlic, ginger, carrot and onion to a pan and gently fry until it starts to soften. Add the stock and wine and then the orange. Simmer for half an hour.

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Then strain off the liquid, return to the pan and add the cranberry jelly. Set aside and keep warm.

In a frying pan fry the mange tout and asparagus for about 5 mins. In a skillet fry the duck, skin side down for 8 mins on a medium heat. Watch as the fat renders off.

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Turn once the skin has browned and cook for 5 more mins. Slice each breast into 5 or 6 pieces.

To serve pour some sauce onto a warm plate.

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Arrange some asparagus and mange toute on top.

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Finally lay some of the duck on top and arrange the potato around the plate.

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Not bad, and unlike many recipes on this blog, it didn’t take four hours to prepare.

17 thoughts on “Duck with Asparagus and Sweet Potato

  1. Great looking duck. It’s hard to get over here unless you’ve got a speciality shop nearby but I love it when I find it in a restaurant. I think I would have kept the raspberries in for myself but what the heck is mange toute? Sounds like something I wouldn’t want my dog to come down with. What with getting my new hip put in, I’ve been sitting around too many doctor’s offices reading recipes. I don’t know if you pay co-pays for doctors there but we do and I figure I’m paying enough in company’s that I just rip out the recipe. If there’s a lot of good recipes, I just steal the magazine. I think if the magazine’s 3 years old they should replace it with some new ones anyway.

    • New hip! Wondered where you had got to. I knew a guy who was a carpenter and a kick boxer on the side. Turned out all that kicking the crap out of people had taken its toll and he ended up getting both hips replaced at the ripe old age of 35!
      Over here we have the free-for-all NHS – and its a free for all in more ways than one. Basically we call it the postcode (zip code) lottery – some get a good service and others don’t. I top up with BUPA but they are good at telling you the condition you want treated isnt covered. Apparently – I haven’t tried them out yet (touching wood, right….now.

      • Oh yes, 4 weeks now & I’ve been shuffling around the kitchen sometimes without my crutches. Even decided to take myself out for a drive although I’m not sure that I’ve been “technically” cleared for that yet. They never used to put new hips in people unless they hit 60 but now I think they realize that it’s better to put the hip in & replace it 20 years down the road rather than have someone bedridden because they can’t walk. I’m not a kick boxer so I guess I can only blame boring old arthritis but the hip went bad very fast so there was no question I needed some replacement parts. Hopefully you won’t be needing any but if you do, make sure to ask for new factory authorized parts – not reconditioned (sure the surgeon looked at me funny when I asked but I just wanted to make sure)

  2. Geez you are quite the pro here, well done! I would like to know how to do the pickled fennel though, seeing that I want to pickle everything in sight at the moment.

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