The Magic Fridge: Amazing sauces, butters, bases and preserves that will transform your everyday cooking by Mackay Alex

Author:Mackay, Alex [Mackay, Alex]
Language: eng
Format: epub
ISBN: 9781408863718
Publisher: Bloomsbury Publishing
Published: 2017-07-26T16:00:00+00:00

Crunchy lettuce, prawn, chorizo & pepper chutney salad

Roast duck breast with figs, pepper chutney & watercress

The light bite of the pepper chutney makes it an exciting partner for duck. Once you’ ve tried my way of cooking duck breasts they’ ll become a regular part of your repertoire. Delia Smith loved it so much at one of our food and wine workshops that she now uses my technique for her own recipes. The crisp skin is thin; the meat is lean, moist and in love with the sweet and sour peppers and spicy watercress. The duck leaves you with some golden fat to sauté a future feast of mushrooms, potatoes or eggs.

Serves 2

Sides Quinoa, spelt, beetroot, carrots

Prep/cooking time 30–40 mins

Active time 15–20 mins

2 duck breasts

2 figs, cut in quarters

120g sweet and sour pepper chutney

2 tbsp water

2 tbsp extra virgin olive oil

1 tbsp lemon juice

100g watercress, spinach or a mixture

4 tbsp pomegranate seeds (you can buy ready-seeded)

Salt, salt flakes and cayenne pepper

1. Preheat your oven to 200°C/Gas 6, rack position upper middle shelf. Put a small cooling rack over the top of a plate next to your cooker.

2. Get an ovenproof frying pan just large enough to hold the duck breasts. Put the duck breasts into the pan, skin-side down. Put the pan onto a medium heat and fry for 10 minutes until the skin is golden brown. Put the pan in the oven and roast for 6 minutes for duck that is perfectly pink. Take the pan out of the oven. Turn the oven off.

3. Next, using a pair of tongs, put the duck breasts, skin-side up, onto the cooling rack over the top of the plate. Put the plate and rack with the duck breasts back in the oven to rest for 8 minutes. Leave the oven door slightly open so that it is warm rather than hot.

4. Drain half of the fat from the pan into a heatproof container. Add the quartered figs to the pan. Sauté over a high heat for 1 minute. Add the pepper chutney, 2 tbsp water and the the extra virgin olive oil to the pan. Bring to the boil. Season to taste with lemon juice, salt and cayenne pepper. Take the pan off the heat.

5. Put the watercress onto your plates. Slice each duck breast into 7 slices. Season the sliced duck with salt flakes. Put the slices on top of the watercress. Spoon the pepper chutney and fig mixture over the top. Scatter the pomegranate seeds over everything.

Cook extra

You don’t even need to cook extra; you could cut a few slices off each breast to save for lunch the next day. Cut the slices into small dice, then mix them with cooked grains, dried or fresh figs, grated beetroot or carrot, some of the chutney and a warm spice like ras-el-hanout.

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