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Serve the duckwith the orangesauce garnished with sprigs of watercress and orange slices. Trim off all excess fat and skin from the duck and prick the skin all over with a fork
At my family home there's no Easter or Christmas without roast duck. I love duck. For the orangesauce - put sliced orange on the pan and sprinkle with sugar, wait till it caramelize
- A duck- Mummy (with a sigh of horror), a duck should be in a bath. Last week I made a batch of Seville & Blood Orange marmalade, and was mightily pleased with my results (I might do a blog post about it as well, just to boast how pretty my jars look)
Mix the juice of the orangeswith the boiling water and pour over the puddings. I'm a bit late with my Great British Bake Off round up and bake as I have been at a wedding all weekend in St Ives - such a beautiful place
The plum sauce is salty and sweet and really works beautifully with the duck. Rather than mincing the duck meat and then frying, as you would do with a normal beef burger, I slow cooked the duck legs and then shredded them before turning then into patties
We love a bit of duck and a juicy duck breast with a red wine and redcurrant sauce is hard to beat. Remove the duck from the pan and place in the roasting dish with the carrots
Duck Breasts with parsnip purée & cranberry wine sauce. The secret to cooking a duck breast lies in dealing with the quite large amount of fat in the skin, but without ruining the meat
Gressingham has challenged us to create a weekend night dinner using duck, and we decided to make a two course meal, warm duck salad with curly kale and orange and balsamic reduction for starters, and duck three ways for main course
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While frying, mix the hoisin with the chilli sauce and a little water. If you use my technique of sealing the spring rolls with flour paste, very little oil gets inside and they were super crispy but not greasy at all
Warm the mixture in a small saucepan, then add it to the juices released from the duck. Sprinkle the rest of the spice mixture over the skin and flesh of the duck breasts
Normally they are a little sweeter than redcurrants, so you could cut down on the amount of honey or add a squeeze of orange juice to balance the flavour should you prefer
Delicious served as a condiment with a roast turkey dinner, on the side of cold meats, or in a baguette with soft brie, and maybe even a little bacon, or with turkey, ham and stuffing
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