duck

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min

Ingredients

Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter

Instructions 

Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.

 

Duck, Pumpkin & Orange Casserole

Serves: 2 | Preparation Time: 60 min

Ingredients 

  • 2 skinless, boneless duck breasts, about 175g each 
  • 1 tbsp vegetable oil 
  • 1 onion, thinly sliced 
  • 2 celery sticks, sliced 
  • 2 large garlic cloves, crushed 
  • 500g pumpkin, cubed into 3 cm pieces 
  • 75ml chicken or vegetable stock 
  • 1/2 red chilli, deseeded and thinly sliced (optional) 
  • 4 sprigs of thyme, leaves picked
  • 3 oranges

Instructions 

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the pumpkin and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and pumpkin are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the pumpkin around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments. 

Sweet Spiced Crusted Duck with Carrot Puree

Serves: 2 | Preparation Time: 30 min

Ingredients 

  • 2 duck breasts
  • 1 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp juniper berries (if available)
  • sea salt
  • pepper
  • 300g carrots, peeled and chopped
  • brown sugar
  • 1 tbsp butter
  • 1 Pinch nutmeg
  • 50 ml full cream milk

Instructions 

Preheat the oven to 200. score the skin side in a diamond pattern. Pestle and mortar your cumin, caraway, peppercorns salt and turn out onto a dish.

Press the scored side into the spices. Heat a dry (no oil) non stick frying pan and cook the duck skin side down, over a gentle heat for about 5 minutes or until crisp. Cook the other side for just 3 minutes. Pour off any rendered fat during cooking to prevent burning.

Cook the carrots in simmering salted water until tender. Now sprinkle the duck with brown sugar and place in the oven for 10 minutes remove and rest. Meanwhile puree the carrots adding the nutmeg, butter and milk. Season to taste (for a healthy alternative just add olive oil & nutmeg).

Carve the duck, season well and serve on carrot puree. This goes well with blanched seasoned sugar snap or snow peas.

Duck & Orange Casserole

Serves: 2 | Preparation Time: 60 min

Ingredients 

  • 2 skinless, boneless duck breasts, about 175g each 
  • 1 tbsp vegetable oil 
  • 1 onion, thinly sliced 
  • 2 celery sticks, sliced 
  • 2 large garlic cloves, crushed 
  • 500g small potatoes, scrubbed and halved 
  • 75ml chicken or vegetable stock 
  • 1/2 red chilli, deseeded and thinly sliced (optional) 
  • 4 sprigs of thyme, leaves picked

Instructions 

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the potatoes and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and potatoes are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the potatoes around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments.