Tag Archives: duck

Roast Breast of Duck with Plum and Apple Tarte Tatin

The 71st of 100 recipes chosen from the blog to go into my cookbook, this is a completely luscious ducky treat – normally reserved for inclement times, but given the weather today…

A fabulous Autumnal treat that looks and tastes so sumptuous and actually isn’t that difficult to make. Whoever you make it for will be very appreciative! It’s rich and ever so slightly decadent!

Serves 4

What you need…

1 x tartlet tin, with 4 8cm holes, greased

1 x 9-cm cookie cutter

200g ready-made puff pastry (unless you’re on Bake Off, who has the time to make it?!)

2 apples, peeled, cored and roughly chopped

2 plums, stoned and roughly chopped

5 little knobs of butter

4 dessertspoons of honey

30g shallots, chopped

250ml port

500ml chicken/game stock (made from a stock pot and water)

4 duck breasts, similarly sized

225g spinach

Sea salt and black pepper

What to do…

Preheat the oven to 200°c / 400°f / gas 6.

Score the skin on the duck breasts in a crisscross pattern and season well. Put aside for the moment.

Making the jus/sauce: melt the first knob of butter in a saucepan and add the shallots, cooking for five minutes on a low heat. Add the port and stock and reduce until the sauce coats the back of the spoon – about 15 minutes. Set to one side – it doesn’t have to be boiling hot to serve but you may want to reheat just before serving to make sure it’s still runny rather than starting to set.

Making your tarte tatins: in your tartlet tin, place a knob of butter in the centre of each ‘mould’ and pour over one dessertspoon honey over each one. Mix together the apple and plums and then take a handful of the mixed fruit, piling it on top of the honey and butter.

Roll out the pastry to a thickness of 5mm and, using your cookie cutter, cut out four 9cm circles and place over the top of the fruit, tucking the sides in so that you have four upside down tarts.  Pop in the oven for 15 minutes.

Meanwhile, take a heavy frying pan, turn the hob heat up to a medium high heat and cook the duck breast, skin side down, in the dry pan for about nine minutes, then turn the breast over and cook for a further six minutes. Keep an eye on it – it can scorch quite easily .

Towards the end of the duck cooking time, wilt the spinach in a pot with just a couple of spoonfuls of water and little salt for two minutes.

To serve, place a mound of spinach on each plate and top with one tarte tatin, removed from the tin and served fruit side up. Put the duck on the plate and drizzle the jus/sauce around the plate.

Delicious doesn’t cover it – a rich, lovely treat, ideal for dinner party. Alternatively, halve the ingredients and make a sumptuous romantic dinner for two.

Tips…

You’ll have some pastry left over – you could always re-roll it and create another few fruit tatins but for use as desserts or perhaps a couple of Apple Roses (see my other blogged recipes).

Inspired by…

Julian Owen-Mold

How easy…

It’s really easy providing the duck breasts are the same size and therefore cook evenly during the same time. It’s quite smelly and the hob will be a mess at the end, but it’s worth it and surely, if you’ve done the cooking, someone else should clear up!

 

Delightful Duck with Ginger and Lime Salad

A lively, fresh and tangy salad topped with succulent duck – ideal for a lazy summer lunch in the garden. And….so tasty, so easy!

Serves 6

What you need…

3 boneless duck breasts, about 250g each

Salt

A pile of your favourite fresh salad leaves, washed and torn

for the dressing

125ml olive oil

2 teaspoon sesame oil

2 tablespoons fresh lime juice

Grated zest and juice of 1 orange

2 teaspoons fish sauce

1 tablespoon fresh ginger, grated

2 garlic cloves, chopped

2 teaspoons light soy sauce

3 spring onions, chopped finely

1 teaspoon sugar

1 Thai chilli, finely sliced

What to do…

Preheat your oven to 200˚c / 400˚f / gas 6.

Wash the duck breasts, dry on kitchen paper and then cut in half.

Prick the skin all over with a fork and season well with salt. Place the duck pieces, skin-side down, on a wire rack over a roasting tin. Pop the duck into your oven and cook for 10 minutes. Tuner over and roast for a further 12 minutes or until cooked but still pink in the centre.

Meanwhile, make the dressing. Chuck all the ingredients into a screw top jar, pop on the lid and shake like mad.

Remove the duck from the oven, cool and then cut into thick slices. Add a little of the dressing to the duck to moisten.

To serve, arrange your salad leaves on a serving plate. Top with the sliced duck breasts and drizzle with the remaining salad dressing. Absolutely delightful!

Inspired by…

Carol Bowen, Thai Cooking (a VERY old book)

How easy…

Quick bit of roasting and a little bit of shaking: job done!

Duck and Cherry Pie

The ‘ménage a trois’ that is duck, port and cherries is truly a harmonious one! The rich, tender, dark duck meat combined with the sweetness of the fruit is simply delicious and the thyme-infused pastry is light and crisp – a fabulous Autumnal or Winter supper treat that will bring cheer to the table, whatever the weather is throwing at you. Dive in!

Serves 6

What you need…

1 x 1.6 litre pie dish, lightly buttered

6 duck legs

600ml boiling water from the kettle

1½ chicken stock pots (I use Knorr)

25g butter

1 large onion, peeled and roughly chopped

1 carrot, peeled and roughly chunked

1 celery stick, roughly sliced

3 tablespoons plain flour

200ml port

1 bay leaf

6 thyme sprigs, leaves picked

400g tin cherries in light syrup, drained

1 tablespoon balsamic vinegar

1 happy egg, beaten (to glaze pastry lid)

for the pastry

400g plain flour, plus extra for dusting

200g unsalted butter, chilled and cubed

1 happy egg

2 tablespoons cold water

1 tablespoon thyme leaves

What to do…

Preheat your oven to 180°c / 350° / gas 4.

Put the duck legs on a wire rack in a roasting tray. Roast for 1½ hours. Remove from the oven and set aside to cool.

Meanwhile, make the delish filling. First, make your stock by combining the boiling water with the stockpot using a balloon whisk to easily dissolve.

In your food processor, finely chop the onion, carrot and celery.

In a large frying pan, melt the butter and gently cook the onion, carrot and celery, covered, for about 15 minutes, until soft.

Remove the lid, increase the heat to high, tip in the flour and cook for 1 minute, stirring like mad. Pour in the port and stock and chuck in the herbs. Bring to the boil and then simmer for 30 minutes to reduce.

Take off the heat, stir in the cherries and balsamic vinegar and set aside to cool.

When the duck is cool, remove the skin and roughly break up the meat. Wipe out your food processor bowl with kitchen roll to make sure there are no raw vegetable remnants clinging to the sides and then fit the blade and chop the duck so it’s quite fine but still in distinguishable pieces. I did this in three batches. Stir the duck into the sauce. Allow to cool for 30 minutes. Alternatively, if you’re preparing ahead, stick the filling in the fridge until you’re ready to assemble the pie – overnight works really well.

To make the pastry, pulse the flour and butter in your clean food processor until the mixture resembles breadcrumbs.

Use a small balloon whisk to beat together the egg and water and then tip into the processor with the thyme leaves. Pulse again until the pastry comes together. Tip out onto a lightly floured surface and shape into a disc. Wrap in cling film and pop into the fridge for 30 minutes.

Preheat your oven to 220°c / 425°f / gas 7 and pop in a baking sheet.

On a lightly floured surface, roll out two-thirds of the pastry and line your pie dish, leaving the excess overhanging.

Roll out the remaining pastry and cut into 1 cm strips long enough to cover the pie dish.

Brush the pie rim with beaten egg. Tip in the filling.

Lay the pastry strips across the filling in a lattice pattern, gently pressing them on the pie rim to stick. Trim the excess pastry from the edge of the pie and brush egg over the pastry lattice to glaze.

Pop into the oven onto the baking sheet for 20 minutes and then reduce the heat to 200°c / 400°f / gas 6 for a further 25 minutes until golden brown and piping hot. Dive in and enjoy this lovely pie!

Inspired by…

Good Housekeeping magazine

How easy…

Really easy and you can go off and do other things whilst the filling is going through its various cooking stages. The pastry topping takes a little time and you have to concentrate – look at mine: I was Skyping Maddie at the time and the latticework isn’t quite what it should be!!!!! I love the fact that you can prepare the filling the day before so if you’ve got friends coming around, you have very little to do for this splendid supper on the evening when you’re socialising.