The Poultry Keeper

NannyP · Posted: Fri Sep 01, 2006 10:58 am Post subject: Duck?

Have 2 duck breasts I want to cook tonight.
I also have a Savoy cabbage and some carrots and some haricot vert. How should I do the duck?

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

MAGRET DE CANARD À LA PECHE ET À L'ORANGE (DUCK WITH PEACH AND ORANGE)
Ingredients

Serves 5

5 duck fillets
4 oranges
4 peaches
80g of sugar
150ml of water
enough sugar snaps for 5 people
7 large potatoes
4 tbsp of sunflower oil
2 sprigs of rosemary
salt and pepper
Method

Preheat oven to 200°c.

Peal and slice out the orange segments into a pan and skin and slice the peaches and add to the oranges with the sugar and water.

Bring to the boil and then simmer for about 20 minutes until you have a runny jam-like texture. Keeping the peaches as chunks will add to the presentation.

Peal and chop the potatoes, and boil until cooked. Then drain the potatoes in a colander, and shake them about for 10 seconds, to fluff them up. This will help them to crisp up nicely in the oven.

Place the potatoes on a baking try with the oil and rosemary.

Cook at about 200°c for about 40 to 50 min or until golden.

Place the duck skin down in a cold frying pan and place on full heat. Cook for about 5 to 6 minutes ensuring the ducks skin has gone crisp and turn over cooking for a further 6 min for a pink finish.

Boil the sugar snaps for about 2 to 3 min and drain and serve.

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

Place a frying pan on a high heat. Once hot place duck breast skin side down. Turn the heat down to medium and cook until the skin is crisp and brown.

Turn over and cook the flesh side for about 1 to 2 minutes, then take off the heat once the flesh has browned. Let it rest before cutting .

Sprinkle with crushed black pepper and sea salt.

Spana · Joined: 30 Apr 2005 Posts: 2130 Location: North Cornwall

I take the skin off, slice into thin strips, throw into a very hot pan , turn over quickly and serve with the juices and sprinkled with salt and pepper.

Shred the cabbage finely and fry, not too long, just long enough to get it a bit crispy.

mojo · Posted: Fri Sep 01, 2006 12:53 pm Post subject:

just a plain old stir fry for taste not looks

NannyP · Posted: Sat Sep 30, 2006 9:32 pm Post subject:

Okay, so this is what I did then, and I have done it again tonight and it was sublime. I am still drooling, and could eat it all over again Laughing

2 Duck breasts (Ground seasalt on skin)

Heat a lightly oiled deep pan (the duck spits like mad, so if you have splatter guard, use it. Alternatively cover loosly with a lid so it continues to fry not steam) When very hot, lay the duck breasts in on their skins and leave them to cook for 8-10 mins on med/hot.
Turn over and cook for a further 2 minutes, remove from pan and leave to rest for a couple of minutes.
This is very rare, and if sliced thinly is divine, cook for a little longer if you prefer.

Sauce: Half a jar of plum jam (prune in France), 2 tbls of strawberry syrup (not necessary if you cannot get it) 1 level tspoon of green aniseed, 1/2 inch of chopped fresh ginger.
Heat slowly for ten minutes and allow to sit and infuse the flavours. Push through a sieve, you want enough to make it run, so if no strawberry syrup maybe use runny honey and water. Heat slightly just before serving.

Using a very sharp knife, thinly slice each duck breast maintaining shape. Using the knife, pick the whole breast up and place on plate and spread slightly. Spoon over sauce.

Serve with your choice of veg.

Yummy

mojo · Posted: Sat Sep 30, 2006 9:38 pm Post subject:

where did you get green aniseed please.............so my peach sauce was not a winner ah well must try harder

NannyP · Posted: Sat Sep 30, 2006 9:49 pm Post subject:

If that was we had the other night, then yes, it was lovely.

Green Aniseed in HyperU at Montmorillon. When you come over, and if I remember, you can have it, or when I am next in there (and I remember) I'll buy you one.
Pleased the bacon was good Wink