Text 23858, 96 rader
Skriven 2015-02-09 22:16:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Duck.. oh no... 191
===========================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> duck cat food, for example, is over $5 a pound.
                      
SMH! This country boy thinks cats should live in barns and survive
on mice and rats. Maybe get a saucer of skimmed milk once in a while
as a treat on butter making day if it's a dairy farm.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Casualty Quackers
 Categories: British, Duck,
      Yield: 1 Serving
 
      1    Head spring greens
    115 g  Cornish butter
      2    Carrots; peeled, chunked
  3 1/2 ts Demerara sugar
    225 ml Double cream
      2    Red potatoes; peeled
    1/2    Onion; chopped
    600 ml Vegetable stock
      2    Duck legs; boned and skinned
     25 g  Plain flour
      2    Eggs; beaten
     55 g  Breadcrumbs
      4 tb Vegetable oil; plus extra
           -for deep frying
      2    Oranges; peeled and sliced
      1 pn Ground ginger
      3 tb Honey
    113 g  Tub clotted cream
           Salt and pepper
           Fresh mint leaves to decorate
           Icing sugar; to dust
 
  Cut the outer leaves off the spring greens and retain. Heat 55g/2oz
  butter in a saute pan. Add the chopped carrots and 1/2 tsp sugar and
  saute for about 5-8 minutes, until the carrots are tender.
  
  Shred the spring green heart, add to the carrots and cover with a
  lid. Cook for 2-3 minutes or until the spring greens are tender. Stir
  in 75ml/2 1/2fl oz double cream and season.
  
  Shred the outer spring green leaves and chop one potato into small
  dice. Heat 25g/1oz butter in a pan. Add the onion and cook for a
  couple of minutes to soften. Add the shredded greens, chopped potato
  and stock.
  
  Boil and simmer for about five minutes or until the potato is
  tender. Add 150ml/5fl oz cream and simmer for another three minutes.
  Place in a blender and blend until smooth and season.
  
  Loosely wrap the duck in plastic film and beat with a rolling pin to
  flatten to a 7mm thickness. Season with salt and pepper and coat in
  the flour. Dip in the beaten egg and breadcrumbs, lightly patting
  down the breadcrumbs.
  
  Heat 4 tbsp vegetable oil in a griddle pan. When hot add the duck
  and cook for about 6-8 minutes, turning over halfway through cooking
  or until cooked to taste.
  
  Fill a deep pan one-third full with vegetable oil and heat. Using a
  mandolin cut the remaining potatoes into lattice game chips. When the
  oil is hot deep-fry the game chips until golden, and drain on kitchen
  paper.
  
  Heat 25g/1oz butter in a large frying pan. Add the orange slices,
  ground ginger, 1 tbsp sugar and fry for about five minutes, or until
  the oranges are beginning to caramelise. Add the honey and stir into
  the juices.
  
  Serve the soup in a bowl. Spoon the sauteed carrot and spring
  greens into the centre of a plate and sit the duck on top, pouring
  over any juices from the griddle pan.
  
  Arrange the orange slices on another plate, pour over the honey
  sauce from the pan and add spoonfuls of clotted cream. Decorate with
  mint leaves and dust with icing sugar.

  NOTES: Chef - Brian Turner with Ian Bleasdale
  
  Recipe by: Celebrity Ready Steady Cook

 
MMMMM


YK Jim


... Meat. Fire. It's a beautiful thing.

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