Duck Done Differently

Duck isn't something I have very often. I don't know why, but Duck a l'Orange has never really done it for me. It's not the sweet and the savoury, as I once thought, because this recipe is sweet and savoury. Other dishes with duck haven't really done it for me either, so this is why I like putting it in salads (because, let's face it, duck is too good not to have).

Duck Done Differently - Scroll down for recipe!

By the way, the cost of duck is huge when you get either breasts or legs in contrast to if you buy the whole duck. In fact, the breasts were just as expensive as the whole duck! Good for me that I don't mind doing a little extra work, plus I get a carcass to play around with (does that sound right?).

By the way, when I say 'salads', I usually mean spinach leaves instead of things like lettuce and rocket. Why? Well, I don't like lettuce or rocket. That's why. In any case, spinach works great as a salad leaf, and I use it all the time.

Also- word of warning- If you have cooked duck in a pan before you'll know this, but it's a very fatty meat and releases a lot of fat into the pan and likes to spit it everywhere. So don't do what I did and wear a freshly washed polo to make this or it will come out with lovely fat spots everywhere!

This recipe is so good and so simple. 



Serves 2

Ingredients
1 large duck breast (I bought a whole duck as breasts are just as expensive- plus I can make soup afterwards!)
1/2 mango, cut into strips
1/2 pomegranate
2 large handfuls of spinach leaves
1/2 lemon
ginger (about half the size of your thumb), grated
2 cloves garlic
1tbsp soy sauce
3tbsp olive oil
salt & pepper


First, set a pan onto a medium heat. Score the skin of the breast and season with salt and pepper. When the pan is hot, place the duck skin side down. Leave on the heat until the fat starts to come out, at which point lower the heat and add the 2 garlic cloves, skin on. Leave for 20 minutes (or 25 if you like it more well-done).

While the duck's cooking, add the oil, soy sauce, lemon juice and rind and grated ginger into a bowl. Mix together and set aside.

Place the spinach leaves in the bottom of the bowls/plates you will serve on. A good handful is enough per person. Add the mango strips and sprinkle over some black pepper (it goes so well with the mango).

After 20 minutes, turn the duck and leave for another 2-3 minutes. By this time there should be plenty of fat in the pan (and hopefully you avoided getting it on your clothes!). When the duck is done, place it on a carving board and leave for a couple of minutes. In the meantime, add the fat of the duck to the dressing and mix further. 

Cut the duck into strips and place onto the plate. Add the pomegranate by turning it in your hand so the skin is pointing up. Use a spoon to tap the fruit onto the plate. Finally drizzle the dressing over the dish, making sure some of the grated ginger comes along with it.

A delicious and (relatively) healthy savoury and sweet dish that takes minimal effort.

A Cottage Pie like no other...

Is there a reason cottage pie recipes never have accompanying photos?

What better way to kick off a brand new food and recipe blog than by writing about one of my all time favourite dishes. Cottage pie has got a bit of a bad press, or at least it has in my family- Mum would crack out the Coleman's 'Shepherd's Pie Mix' and apply liberally to create a taste that still makes me shudder today (sorry Mum!).  This is something completely different. Why? Partly because it doesn't have that awful powder going into it, and partly because it contains an ingredient that I don't usually like... Pickle. Don't knock it 'til you've tried it... that's all I'm going to say.

Serves 4

Ingredients

800g minced beef

1 onion- finely diced

1 carrot- halved lengthways and sliced

2 garlic cloves

1 tbsp plain flour

1 tbsp tomato purée

250ml red wine

400ml beef stock

2 tbsp worcestershire sauce

a handful of fresh thyme leaves

2 1/2 tbsp Branston pickle (or any other)

For the potatoes:

600g desirée potatoes cut in chunks (these are the best potatoes for mash in my opinion)

30ml milk

2 egg yolks

70g grated cheddar cheese

Put a high-sided pan on a medium heat. Fry the beef in a little oil, adding salt and pepper, for about 6-8 minutes, doing it in batches if the pan isn't big enough to be frying all of it at once. Once browned, transfer to a bowl with a slotted spoon, retaining the juices in the pan.

Add some more oil if needed and add the onion, carrot and garlic, frying for another 4-5 minutes. Stir often until the onions are golden. Add the flour and the tomato purée and stir for another minute. Add the red wine and scrape the bottom and sides. Let the wine reduce by half.

Pour in beef stock and simmer. Return the mince and add the worcester and thyme. Turn the heat right down and leave for 30-40 minutes, stirring occasionally.

While that is on the hob, boil the potatoes from cold, salted water for around 20 minutes until you can push a knife through the middle. Drain and then leave to allow them to dry in the hot, empty pan for a few minutes. Add the milk and cheese and mash until everything is incorporated. 

Preheat the oven to 180ºC. Mix the pickle into the sauce and place into an ovenproof dish. Place the mashed potato on top in scattered dollops and use a fork to work it around the dish. Finally, add the beaten egg yolks with a brush and bake for 20-25 minutes, until the top is golden.

If you've made too much, don't worry. This dish improves with time!