Search

Random Recipe

Fragrant Duck Breasts with Plum sauce and Basmati Risotto

Fragrant Duck Breasts with Plum sauce and Basmati Risotto

I was in Bury yesterday and they have an award winning market. I spotted a fresh Mallard for £2.99 so we revisited a recipe we created in February, with a few additions. It’s a while since we were all chefy in the kitchen because I’ve been away. This is a recipe well worth having a pop at if you happen to come across some Duck breasts.

The original recipe is here

Our improved version……

Ingredients:-
 
2 Duck Breasts ( I cut and scored these from the bird. The remainder will but be Tiggy fodder and we’ll have Duck fat for roast Potatoes and some outstanding Duck stock)
1 ½ tsp Garam Masala
1 tsp Grated fresh Ginger
2 cloves of Garlic, grated
Oil to fry
Fresh ground Black Pepper
1 tbsp Butter / Margarine
1 tsp Cumin seeds
100g Basmati Rice
800ml Chicken Stock
85g Frozen Peas
A bunch of Spring Onions, finely chopped
Foraged Chive flowers (Not really needed, but they added a bit of colour contrast)
Home made Plum sauce (See below)
 
Method:-
 
(1) Score the Duck skin and rub with Garam Masala, Ginger and ground Black Pepper.
(2) Chill for 30 minutes to allow the marinade to flavour the meat.
(3) Heat the oven to 200c.
(4) Gently fry the Duck breasts skin side down until the fat runs out.
(5) Transfer to a baking dish skin side up then leave to rest.
(6) Melt butter in a large pan. Add Cumin seeds and fry for 2 to 3 minutes then and add the garlic.
(7) Transfer the Duck breasts into the oven.
(8) Stir in the Rice.
(9) Pour over the Stock and simmer for 10 minutes.
(10) Add Peas in the last 4 minutes.
(11) When the liquid has absorbed folk through and add the Spring Onions.
(12) Season to taste.
(13) Slice the Duck breasts and serve on a bed of the Rice dressed with sliced Spring Onions, Chive flowers and Plum sauce.

Plum sauce

Ingredients:-

½ of frozen foraged Plums ( A punnet of red supermarket Plums will do the trick!)
1 tbsp Wholegrain Mustard
1 tbsp Sugar
3 tbsp Spirit Vinegar

Method:-

(1) Add all the ingredients to a pan and bring to the boil.
(2) Reduce the heat to simmer for 40 minutes.
(3) Press through a sieve.
(4) Return to the heat just before serving.

If we were asked to pay £19.95 in a restaurant for this dish we would happily have paid it, if we had the money. But instead we created it at home for less than £4 for two of us and we have Risotto left for the foundation for tomorrows meal.

 

On Facebook

Curry Pies & Sprout Bhaji

Well as I posted on Facebook while I was cooking this Monster “Tonight we are having Chicken, Chorizo and mushroom Madras Pies. The Saag Aloo is reasonably traditional. But Sue has been wanting Spouts - So Sprout Bhaji has been invented” - Yes Monster, but an unexpectedly good tasting Monster.

Behind every recipe I’m sure there is a story. In our case often a little insanity as well. We had ½ a roasted Chicken from Friday and ½ a stick of Chorizo in the fridge. The Chorizo was beginning to get a bit dry at the cut end and chilled roast Chicken is best used sooner rather than later. So that was the foundation. But Sue has been fancying Sprouts for a while now. We try to stick to our budget of £4 per day (Including a little plate for Smooh the cat) but at £1.50 for about 6 sprouts they have been out of the question until yesterday. 60P for 500g seemed more reasonable….

I’ll not bother with the recipe for the Curry Pie as such. Basically I Chopped the Chorizo into 5mm crescents added a chopped Onion and at good shake of Chilli flakes to a 49p Madras sauce. I simmered it for 20 minutes and then added the cubed Chicken. Once heated through I lined the cast Iron glazed skillets we got from a charity shop for £1 each with Gluten free pastry and spooned the filling in. Add a top of pastry and an Egg wash and in the oven with it!  It was really tasty, but not the star of the show. Spout Bhaji – Really these were supposed to be a joke, but it’s unlikely we’ll even have a plain boiled Sprout again…..

Sprout Bhaji

Ingredients:-

200g of Sprouts, boiled and drained to soften
100g Gram flour
½ tsp baking powder
½ tsp Chilli powder
Juice of ½ a Lemon
Garlic Salt
Onion Salt
½ tsp Turmeric
Salt

Method:-

(1) Mix all the dry ingredients with just enough water to make a thick batter.
(2) Pre heat a deep fat fryer to 180c.
(3) Coat each Sprout in batter and fry in small batches.
(4) When they pop up and the batter is golden brown drain on kitchen paper.
(5) When you are ready to plate up drop them all back in the fryer for 20 seconds and drain again.

We served this concoction with Saag Aloo and home brewed Kimchi. Because at this stage any semblance of food tradition respect had clearly been forsaken!!!!!

Social Links

Translate

English French German Italian Portuguese Russian Spanish