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Saturday, August 12, 2006

Blessington Doyles Duck Out

Roast Duck with Honey Glaze

Ingredients per serving
175g duck breast
2 x 15ml spoon honey
25g fresh ginger
25g carrots (chopped into strips)
25g baby corn
25g courgettes (optional) (chopped into fine strips)
25ml sherry
2 x 5ml spoon soy sauce
25g bean sprouts

Pre-heat oven to 400F/200C/Gas mark 6

Seal the duck breast in a frying pan and place in the pre-heated oven for 10 minutes. Put the sherry, honey, ginger and soy sauce into a pan. Bring to the boil and reduce by half. Pan fry the bean sprouts, baby corn, carrots and courgettes. Arrange the stir-fry vegetables in the centre of a plate. Cut the cooked duck breast in half and place on top of the vegetables. Drizzle the sauce over the whole dish and serve immediately.

Also nice served with garlic mashed potatoes and mange tout.

Spicy Chicken & Rice (Louisiana dish)

1.5kg chicken
1 red, green and yellow pepper
2 green chillies
450g tomatoes
few drops Tabasco
1 tsp paprika
100g green olives
2 tbsp shredded flat leaf parsley
1 onion
Salt and Cayenne Pepper
150g long grain rice
1 tsb dried thyme
2 tbsp vegetable oil
450ml hot vegetable stock

Cut the chicken into 12 pieces. Cut the peppers and chillies in half, then remove the seeds and white pith. Cut the peppers into quarters and finely chop the chillies. Make a few cuts in the tomatoes, put in a bowl, pour over boiling water and leave for a few minutes. Peel off the skin and chop the flesh. Dice the onion. Heat the oil in large frying pan. Season the chicken with salt and cayenne pepper, add to the pan and fry for 8 minutes, turning to brown all over. Remove the chicken from the pan. Add the peppers and onion and fry for 5 minutes until browned. Remove from the pan with a slotted spoon. Add the chillies, paprika and rice and fry, stirring for 1 minute to coat the rice in oil. Add the hot vegetable stock to the pan, cover and cook the rice over a low heat for 10 minutes. Return the peppers, onion and chicken to the pan, add the thyme and tomatoes, cover and simmer for 20 minutes. Stone the olives if necessary, roughly chop and stir into the pan. Add the Tabasco, then taste and add seasoning. Sprinkle with parsley and serve.

Can also add fresh prawns to this dish.


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