Duck breast with orange sauce and breadcrumbs

Duck with orangeIngredients:

2 large duck breasts, with skin
30g (1oz) butter
1 clove garlic, crushed
1 tsp finely grated lemon zest
50g (1 ¾ oz) fresh breadcrumbs
2 tsp thyme leaves

For the marinade:-

150ml (5 fl oz) freshly squeezed orange juice
2 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp runny honey
Juice half lemon
Finely grated zest of half an orange
Pinch of ground cinnamon

Serves:  2     Prep time:  15 mins plus marinating time     Cook time:  20 mins
Cals per serving:  772     Fat: 49g

Step One:  Score the skin of the duck breast in diagonal crosses and place in a ceramic bowl.  Combine the marinade ingredients and pour over the duck.  Marinate in the fridge, turning occasionally, for about 8 hours.

Step Two: Heat the oven to 180oC (gas mark 4).  Remove the duck and dry with paper towels, reserving the marinade.  Heat a large heavy frying pan over a moderate heat.  Place the breasts skin side down in the pan.  Cook for 3-4 minutes, or until nice and golden.  Transfer the duck breasts, skin side up, to a roasting tin and cook in the oven for about 10-15 minutes (for medium).

Step Three:  Meanwhile, pour the marinade into a small saucepan and simmer over a low heat for about 5 minutes, or until reduced and slightly thickened.  Season and keep warm.

Step Four:  Drain any fat from the frying pan and add the butter.  When foaming add the garlic, zest, breadcrumbs and thyme.  Sauté until the crumbs are golden.  Slice the duck breast either onto individual plates or on a small platter.  Sprinkle over the crumbs and serve with a jug of the sauce on the side.

Tip:  You can marinate the duck for up to 12 hours.  It is important to boil the marinade well before serving it as the sauce.

Recipe courtesy of Easy Living

Pot-roasted Cockerel

CockerelIngredients:

2 tbsp vegetable oil
250g (8oz) pancetta or thick-cut bacon,diced
2 cloves garlic, chopped
3 leeks, washed and sliced into rounds
1 cockerel (3 kg – 4 kg  / 6 lb – 7 lb)
600ml (20 fl oz) chicken stock
6 sprigs thyme
2 bay leaves

Serves:  6-8    Prep time:  15 mins     Cook time:  2 hours
Cals per serving:  339     Fat: 26g

Step One: Heat the oven to 180oC (gas mark 4).

Step Two:  Heat the oil in a large frying pan over a medium heat and fry the pancetta, garlic and leeks, stirring occasionally, for 5-10 minutes or until the leeks have softened.

Step Three: Place the cockerel, breast-side up, in a roasting tin that is just large enough to hold it and four in the stock to a depth of 2 cm.  Add the pancetta, garlic and leeks and tuck in the thyme and bay leaves around the sides.  Cover tightly with foil and cook in the oven for 2 – 2 ½ hours (plan the roasting time for your cockerel at 15 minutes per 450g / 1 lb), basting occasionally with the pan juices. Remove the foil for the last 20 minutes to allow the cockerel to brown.

Step Four:  Leave the cockerel to rest in the pan for 30 minutes and cover with foil while you finish off preparing the vegetables.

Step Five:  To serve, remove the cockerel to a warm dish.  Skim any fat off the sauce, then taste and season with salt and pepper.  Remove the thyme and bay leaves and transfer the sauce (and leeks) to a jug.  Serve the cockerel with the sauce.

Tip:  For the best results, the cockerel should be allowed to reach room temperature before going in the oven.

Recipe courtesy of Easy Living Magazine