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Discussion in 'Cookery' started by Milkandchalk, Jan 14, 2011.
On a whim I bought some duck from the shops.
What can I do with it??
Which bit - breast, legs, whole thing?
I just pan fry breasts. Score the skin side first and give them 8 minutes on each side - you will need to drain off the fat part way through. Keep warm in the oven while you make a gravy with some red currant jelly. They come out pretty rare that way but totally delicious.
It's breasts I've got. I don't have redcurrant jelly, I've got some blackcurrant jam my mum made.... How do I go about making the gravy? Sounds lovely!
Score the fat and rub chinese 5 spice or fennel seeds mixed with a litle olive oil into the breast. Pan fry skin side down for around 8-10 mins, drain fat
, turn over and cook for another 5-10 mins. remove from pan and leave to rest. Slosh wine into pan, scrape and allow to reduce. Serve duck cut into slices with gravy poured over the top.
I see no reason why you shouldn't put a tsp of mum's jam into the pan along with wine.
Thanks for the advice folks. It was utterly gorgeous!
I will have to rethink accompaniements as the chips and peas did not do it justice!