Donna Hays duck confit with caramelised apple and horseradish mash, Photos by Chris Court The Times Magazine 19.12.2015

Duck confit with caramelised apple and horseradish mash

Serves 4 2 tsp juniper berries, crushed sea salt flakes 1 tbsp finely grated orange rind 4 garlic cloves, bruised 2 tbsp rosemary leaves, finely chopped 4 x duck marylands (joined legs and.

Australian Gourmet Traveller recipe for Duck with red wine, prunes and lentils/ 200 ml hot strong black tea 150 gm pitted prunes 8 duck Marylands 1 each onion, carrot and celery stalk, diced 2 garlic cloves, finely chopped 500 ml full-bodied red wine 400 ml veal stock 3 thyme sprigs 2 fresh bay leaves 1 cinnamon quill 400 gm small green French-style lentils   Fines herbes vinaigrette 2 tsp each finely chopped flat-leaf parsley, chervil, tarragon and thyme 70 ml extra-virgin olive oil 30 ml…

Australian Gourmet Traveller recipe for Duck with red wine, prunes and lentils : Gourmet Traveller Magazine Mobile

Braised duck leg, fennel & chilli with blood orange puree | Duck and citrus is a classic combination that can’t be overlooked. Don’t be scared of cooking duck, as it’s not really as tricky as people would have you believe. This would be lovely served with a side of lentils and a nice green salad. Any leftover duck sauce from this recipe can be kept in the freezer and used at will.

Braised duck leg, fennel & chilli with blood orange puree

Have cherries? This savory cherry chutney-like compote is perfect with pork, chicken, or duck! On SimplyRecipes.com

Have cherries? This savory cherry chutney-like compote is perfect with pork, chicken, or duck! On SimplyRecipes.com

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