Confit of duck, Lentils A La Crème with a Port Sauce

This recipe is FANTASTIC!, succulent duck with a rich sauce and creamy lentils, its definitely something different and i would recommend that you try it, its not that hard to make and would make ti appear as thought you have Gordon Ramsay-esque skills in the kitchen. This recipe serves 2.

Confit of Duck, Creamy lentils and a port sauce

2 Duck Legs 

Sliced Orange              

½ Tsp Of Nutmeg

3-4 Juniper Berries              

½ Tsp Of Clove

Piece Of Cinnamon            

2 Tsp Of Salt

Piece Of Star Anise             

1tsp Of White Pepper

Course Sea Salt   

Duck Or Goose Fat             

Small Mirepoix   

Piece Of Fresh Ginger

Method:

1. Trim duck legs (fat and knuckle bones).
2. If liked the thighbone may be completely removed.
3. Sprinkle with course sea and allow to sit, Prepare all other ingredients
4. Mix seasoning together and wash the salt from the duck legs and dry thoroughly.
5. Rub on seasoning and place mirepoix in braising pan and other ingredients.
6. Place duck on top and cover with melted duck fat.
7. Gently bring to the boil and place in a low oven for 2-2 ½ hours.
8. When cooked remove duck from the fat and crisp under hot grill or in hot oven.

Duck a L'orange

With this dish you could serve either rice or mustard and spinach mash to give a mix of flavours. In the picture is sauteed baby potatoes and stuffed cabbage

Duck A L'Orange (Serves 4)

4 Duck Breasts    

50g Butter

4 Oranges             

200ml Soy Sauce

1 Tsp Ground Cinnamon  

1 Tbs Honey

Method:

1. Zest two of the oranges. Juice three of them, and take the peeled segments from one. When segmenting that last orange, don’t just break it apart by hand - try to cut between the membranes.
2. Slash the fatty side of the duck breasts in a criss-cross pattern, through the skin and fat so the flesh shows through - best to do this while they’re still chilled as the firm flesh makes it easier to slice neatly.
3. Mix the orange juice with the zest, cinnamon, honey and soy sauce.
4. Place the duck breasts in a dish, skin side up, pour over the sauce.
5. Chill for 24 hours.
6. Pan-fry the duck, skin-side down, for 10 minutes on a gentle heat (the fat needs to melt and brown).
7. Drain off the fat and return the meat to the pan, other side down.
8. Add the orange segments, half of the marinade, and allow to reduce for five minutes.
9. Remove the meat and whisk in the butter to make a sauce.
10. Slice breasts attractively - don’t just serve them whole.
11. Best not to keep the leftover marinade - it’s had raw meat sitting in it for 24 hours. Though you could probably get away with marinating something else in it if used straight away.

Braised Cabbage With Smoked Bacon and Peas

This is a perfect side dish for Bacon and Cabbage or or with Duck a  L'orange - which is what i have served it with. The filling in the cabbage is so rich with flavours and then the cooking process itself gives a totally different flavour, it is perfect if you don't really like cabbage as its mixed with other ingredients. This should serve 4

2 Streaky Rashers

2 Cloves Of Garlic

1 Cabbage

Rosemary

Cracked Black Pepper

Salt

Method:

1. Remove the outer leaves and set aside for the parcels,
2. Roughly chopped the inner cabbage leaves
3. Sauté off lardons bacon add rosemary and garlic. 
4. Add the peas
5. Add the outside leaves of cabbage then tie neatly. 
6. Add stock and steam for 1 minute.

*Be Careful, you don't overcook the cabbage as it can become soggy, and the inner ingredients can turn to mush.

What's For Dinner? - Quick Duck Salad

This is one of my 30 minute meals, expect i made this in 25 minutes - Jamie Oliver eat your heart out! Some ingredients I had in my cupboard; noodles, vegetables, chili and I have fresh herbs growing on my kitchen window. This recipe makes enough for 1 dinner and a small portion for lunch the next day, which is perfect if you have no time.

1 Duck Fillet
1/4 Red Chili
1.5 Blocks of Noodles
1/2 Green Pepper
1/2 Carrot
5 Green Beans
4 Mangetout
6 Florets of Broccoli
1 Packet of Szechuan

Method:

1. The duck fillets was skinned already so there was no prep to do, I wanted to keep it as healthy as possible so I didn't use oil at all in this recipe. If you have a hot enough pan you don't really need oil.
2. Pan a griddle pan on a high heat and have the kettle boiling for the water
3. When the pan is hot put the duck on the pan, add the boiling water to the noodles.
4. Chop your vegetables and set aside.
5. Turn you duck to cook on the other side
6. Once it is cooked take off and set on a board to rest - you need to rest your meat to make it easier to cut.
7. While the duck is resting using the same pan, quickly cook your vegetables, I find with stir-fry it is better if the vegetables are al dente (a bit of a bite still in them). 
8. Add your packet sauce
9. By this stage you noodles would be cooked, drain and add them to the pan with the vegetables.
10. Toss the pan a few times to make sure everything is incorporated
11. Add the duck and serve, 
12. Garnish with some fresh herbs

Enjoy!