Place the duckbreasts onto a pre-heated BBQ skin-side down and continuously baste/brush the breastswith the honey marinade throughout the cooking time, while moving the breasts around to avoid sticking
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, andduck three ways for main course
This is quick, easy to prepare and particularly frugal if you buy a whole chicken and joint it leaving the carcass for stock and the breasts for more meals
This can serve as many as you like, as the salad can be left for the flavours to develop and the tuna can be searedand chilled, before slicing and serving
Now place the duckbreasts fat-side down carfully into the hot oil. Normally I have two small helpers in the kitchen, but this is one recipe I have to cook all alone- you really need to hold your nerve and get the pan as HOT as you dare for searing the duck fat
If you're planning a BBQ these are perfect because you can marinate overnight, cook slowly in the oven while you're getting everything else together and then whip them out, pop them on the grill and there will be sauce smeared smiles within minutes
I make myself a ginger honey and turmeric latte for breakfast (with a shot of coffee – it’s yummy. I’m writing you from my bed, tucked under the covers andwith the humidifier going at full blast
Trim the sinew off the meaty side of the duck breast and score the skin with a sharp knife. I like to serve a little broccoli with this dish and I would steam the broccoli now, over the parsnips while they are cooking
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I start January off with daily cardio, sugarfree this, sugarfree that and only a month later my healthy streak comes to a screeching halt with the biggest junk food fest all year
This one has a moist texture with chewy bits of crystallised gingerand sweet honey. On with the show. It's getting chilly outside, Bonfire Night has been and gone and the Coca Cola advert is now on the telly
I’m cooking spiced duck breast with an orange honey glaze and asian style slaw. I’ve loved being involved with Grokker every step of the way and this is the last round, but there might be something else at the end of it for me with your help
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