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…
And the photo on the right is my effort (less greenery, more duck)
And this is what I did to recreate it.
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.
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.
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.
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.
Arrange some asparagus and mange toute on top.
Finally lay some of the duck on top and arrange the potato around the plate.
Not bad, and unlike many recipes on this blog, it didn’t take four hours to prepare.