The London Cookbook by Aleksandra Crapanzano

Author:Aleksandra Crapanzano
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-10-10T16:00:00+00:00

To make the duck, preheat the oven to 350°F.

Season the duck with salt. Warm a skillet or frying pan over medium heat and place the duck, skin-side down in the pan. Sear for 10 minutes, adjusting the heat so the skin browns but does not burn. Flip the breasts over and slide the pan into the oven for 3 minutes. Remove the pan from the oven, brush the top with the honey, and return to the oven for three minutes longer, until glazed.

Transfer the duck to a plate and let sit in a warm place.

Pour off the rendered duck fat and either discard or reserve for another use. Over high heat, pour in the port and deglaze the pan, scraping up any good bits stuck to the bottom. Turn the heat down and simmer until the port has reduced by half. Add the stock and continue to simmer until again reduced by half. Stir in the butter.

Warm a wok or large nonstick pan over a lively heat. Add the olive oil, followed by the garlic and ginger, and then the bok choy. Cook until the bok choy has just wilted. Season with salt and pepper. Toss over high heat for a few minutes to distribute the seasoning and then remove it from the heat. Set aside and keep warm.

To make the plums, place the plums, cut side up, on a baking sheet and sprinkle with sugar and cinnamon. Bake for 15 minutes, until caramelized. Set aside in a warm place.

To make the biscuits, preheat the oven to 350°F, and line a baking sheet with parchment paper.

Place all of the ingredients in the bowl of a stand mixer with a paddle attachment. Mix until the dry ingredients are moistened. The dough will come together but should still be slightly crumbly. If you don’t have a stand mixer, you can mix the dough with your fingers or—being extra gentle and using the pulse button—a food processor with a dough blade.

Place the dough on the prepared baking sheet and press it evenly until it’s about ¼ inch thick. I do this with the heel of my hand in light, consistent little presses. Do not use a rolling pin, as it would only toughen this delicate dough.

Bake for 15 to 20 minutes, until the dough is set and light brown. While still hot, cut the biscuits into 2-inch squares. Let cool completely on the baking sheet. These are best eaten the day they are made, but any leftovers are good for breakfast, toasted and smeared with butter.

To serve, place the bok choy on warmed plates. Slice the duck breasts and set in the middle of the plate, with the biscuits on one side and plums on the other. Pour the lovely sauce onto the duck.

Andrew Edmunds ⚬ Bob Cairns

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