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The thirst for blood is normal..... Cravings for broccoli is just wrong ! 

 

 

The Recipes  

 

Chicken curry Vegetable Crumble
Duck in orange sauce Pumpkin and Apricot Cake

 

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

 

  1. pre-heat a large griddle pan or frying pan
  2. add a little olive oil to the pan
  3. place the duck breasts skin side down in the pan and leave to cook for 5 minutes
  4. turn and leave to cook for 5 minutes
  5. place in oven for 10 minutes at 200 oC
  6. the duck should be firm with a litle bit of spring back when pressed if its too spongy it need to be cooked longer
  7. its ok for duck to be served pink but not red
  8. when cooking this it may help to think about the way you cook your steak.
  9. but please dont over cook as it can become very tough
  10. remove from the oven
  11. place duck on chopping board
  12. angle your knife at about 45 degrees and slice so as you can fan accross for presentation

The Sauce

  1. 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)
  2. you need a sauce pan for this
  3. put the brown sugar in the pan
  4. squeeze two of the oranges and pour the juice into the pan with the sugar
  5. heat on medium to high untill the sugar has disolved
  6. peal and segment the third orange
  7. place the orange segments in the pan with the sugar and orange juice
  8. allow to cook for 1 to 2 minutes
  9. pour in three quarters of the demi-glace or gravy
  10. mix while still on the heat
  11. taste and add more demi-glace or gravy if required
  12. season to taste
  13. sit to the side until the duck is cooked
  14. once you have removed the duck from the griddle or frying pan
  15. remove any excess fat/oil
  16. pour the sauce in to the pan the duck came out of and simmer for 1 to 2 minutes
  17. season to taste
     

The Vegetables

  1. clean the Chantenay carrots but leave whole and with the skin on (you can substitute with regular carrots - cutt chunky)
  2. peal and half two of the onions
  3. cut them into large diced chunks
  4. use half the potatoes
  5. cutt the potatoes in half or into wedges (what you preffer)
  6. drain off the Peppadew Sweet piquante (these are small round sweet/spicy peppers)-(these can be substituted with regular peppers if you like)
  7. place all of them in a metal tray and rub with olive oil
  8. season well
  9. roast in the oven for 30 to 40 minutes or untill the potatoes are cooked
  10. serve in a dish for everyone to share

 

The Mash potatoes
 

  1. peal and half the last onion

  2. thinly slice the onion

  3. fry in a frying pan until golden brown

  4. boil the rest of the potatoes

  5. once cooked drain them off

  6. add the cooked onion to the boiled potatoes

  7. add a nob of butter and using a potato masher

  8. crush the potatoes but leave a texture through them as they still have there skins on

  9. season to taste

Presentation

 

  1. place some of the caramelized onion mash in a line across the plate

  2. fan out the duck breast across the mash potato

  3. drizzle some of the sauce over and around the duck

  4. place some orange segments on the plate around the duck
    and serve

 

 

 

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