|
If you have a spooky wedding email.
Click the link below to log in
Why not leave a comment on
what you think of the site or even
just say hi on our guest book.
|
The thirst for blood is normal..... Cravings for broccoli is just wrong !
The Recipes »
Duck in Orange sauce »
(for 4 people)
The Ingredients
Duck breast (preferably male) 4
Baby new potatoes 500g - 750g
Large white onions 3
Chantenay carrots 500g
Peppadew Sweet piquante (jar) 375g
demi-glace or thick beef gravy 1 pint
Large Jaffa oranges 3
Brown sugar 4 table spoonfuls
Seasoning To taste
The Duck
- pre-heat a large griddle pan or frying pan
- add a little olive oil to the pan
- place the duck breasts skin side down in the pan and leave to cook for 5 minutes
- turn and leave to cook for 5 minutes
- place in oven for 10 minutes at 200 oC
- the duck should be firm with a litle bit of spring back when pressed if its too spongy it need to be cooked longer
- its ok for duck to be served pink but not red
- when cooking this it may help to think about the way you cook your steak.
- but please dont over cook as it can become very tough
- remove from the oven
- place duck on chopping board
- angle your knife at about 45 degrees and slice so as you can fan accross for presentation
The Sauce
- if you dont know how to make demi-glace then you can make a thick gravy (any type just not too strong if your using granuals)
- you need a sauce pan for this
- put the brown sugar in the pan
- squeeze two of the oranges and pour the juice into the pan with the sugar
- heat on medium to high untill the sugar has disolved
- peal and segment the third orange
- place the orange segments in the pan with the sugar and orange juice
- allow to cook for 1 to 2 minutes
- pour in three quarters of the demi-glace or gravy
- mix while still on the heat
- taste and add more demi-glace or gravy if required
- season to taste
- sit to the side until the duck is cooked
- once you have removed the duck from the griddle or frying pan
- remove any excess fat/oil
- pour the sauce in to the pan the duck came out of and simmer for 1 to 2 minutes
- season to taste
The Vegetables
- clean the Chantenay carrots but leave whole and with the skin on (you can substitute with regular carrots - cutt chunky)
- peal and half two of the onions
- cut them into large diced chunks
- use half the potatoes
- cutt the potatoes in half or into wedges (what you preffer)
- drain off the Peppadew Sweet piquante (these are small round sweet/spicy peppers)-(these can be substituted with regular peppers if you like)
- place all of them in a metal tray and rub with olive oil
- season well
- roast in the oven for 30 to 40 minutes or untill the potatoes are cooked
- serve in a dish for everyone to share
The Mash potatoes
-
peal and half the last onion
-
thinly slice the onion
-
fry in a frying pan until golden brown
-
boil the rest of the potatoes
-
once cooked drain them off
-
add the cooked onion to the boiled potatoes
-
add a nob of butter and using a potato masher
-
crush the potatoes but leave a texture through them as they still have there skins on
-
season to taste
Presentation
-
place some of the caramelized onion mash in a line across the plate
-
fan out the duck breast across the mash potato
-
drizzle some of the sauce over and around the duck
-
place some orange segments on the plate around the duck
and serve
|
