Thursday, 7 September 2017

Duck breast, with figgy greens and mash

More experimenting with the "pudding with me dinner concept", and I'm sorry to say, but in general I am still on the anti team .... this was perfectly pleasant, but ....

The sherry, fruit and cinnamon do give the greens a nice slightly spicy sweetness, but I still don't have a sweet tooth.  On the upside - 6 of my 5 a day in one dish.

Olive oil
Vegetable stock
Chili flakes
Cavolo nero
White cabbage

Duck breasts

1.  Peel and dice the potatoes, boil - when cooked mash with butter and put in the oven for the top to crisp up.
2.  Sautee chopped onion in olive oil.
3.  When the onion is soft add a splash of sherry and a cup of vegetable stock.  Add a small handful of raisins and 2 whole figs, simmer briefly.
4.  Remove figs, turn off the heat.
5.  Cook the duck breasts on a high heat, skin side first for a couple of minutes.  Turn the heat down, turn them over for a couple of minutes, then transfer to an oven dish and roast for 10 minutes.
6.  Cut figs into pieces.
7.  Add green veg to the stock, and simmer/steam for 5 minutes, stir the figs back in and heat through.
8. Serve, scoff, watch veg dodger eat seconds of cabbage mixture.

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