Peppered duck with vanilla mash, pea & wild mushroom ragout

Ingredients

2 duck breasts
1 tbsp cracked black pepper
85g smoked bacon lardon
50g wild mushroom, such as chanterelle or oyster, sliced or torn
2 tbsp Port or marsala
100g fresh pea , cooked for 2 mins in boiling water, or frozen peas, defrosted
100ml chicken stock

For the vanilla mash

500g potato
2 tbsp double cream or crème fraîche
¼ vanilla pod, split open
small knob of butter

Method

Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook – you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

https://www.bbcgoodfood.com/recipes/2150648/peppered-duck-with-vanilla-mash-pea-and-wild-mushr

Comments

Turkish flatbread with minced beef, herbs and spices

Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6 ears corn, shucked 1/2 c. unsalted butter, softened 2 tsp. honey 1 tbsp. habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish. Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source : https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared orange zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced chilli cooked rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too. Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...

Masak Masak Ala Emak

Search This Blog