| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Cornish |
Celebrity, Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 1 |
|
Head spring greens |
| 115 |
g |
Cornish butter |
| 2 |
|
Carrots; peeled and cut into |
|
|
; chunks |
| 3 1/2 |
ts |
Demerara sugar |
| 225 |
ml |
Double cream |
| 2 |
|
Red potatoes; peeled |
| 1/2 |
|
Onion; chopped |
| 600 |
ml |
Vegetable stock |
| 2 |
|
Duck legs; boned and skinned |
| 25 |
g |
Plain flour |
| 2 |
|
Eggs; beaten |
| 55 |
g |
Breadcrumbs |
| 4 |
tb |
Vegetable oil; plus extra for deep |
|
|
; frying |
| 2 |
|
Oranges; peeled and sliced |
| 1 |
|
Pinches ground ginger |
| 3 |
tb |
Honey |
| 1 |
|
113 gram tub clotted cream |
|
|
Salt and pepper |
|
|
Fresh mint leaves to deorate |
|
|
Icing sugar; to dust |
INSTRUCTIONS
1 Cut the outer leaves off the spring greens and retain. Heat 55g/2oz
butter in a saute pan. Add the chopped carrots and 1/2 tsp sugar and
saute for about 5-8 minutes, until the carrots are tender.
2 Shred the spring green heart, add to the carrots and cover with a
lid. Cook for 2-3 minutes or until the spring greens are tender. Stir
in 75ml/2 1/2fl oz double cream and season.
3 Shred the outer spring green leaves and chop one potato into small
dice. Heat 25g/1oz butter in a pan. Add the onion and cook for a
couple of minutes to soften. Add the shredded greens, chopped potato
and stock.
4 Boil and simmer for about five minutes or until the potato is
tender. Add 150ml/5fl oz cream and simmer for another three minutes.
Place in a blender and blend until smooth and season.
5 Loosely wrap the duck in plastic film and beat with a rolling pin to
flatten to a 7mm thickness. Season with salt and pepper and coat in
the flour. Dip in the beaten egg and breadcrumbs, lightly patting
down the breadcrumbs.
6 Heat 4 tbsp vegetable oil in a griddle pan. When hot add the duck
and cook for about 6-8 minutes, turning over halfway through cooking
or until cooked to taste.
7 Fill a deep pan one-third full with vegetable oil and heat. Using a
mandolin cut the remaining potatoes into lattice game chips. When the
oil is hot deep-fry the game chips until golden, and drain on kitchen
paper.
8 Heat 25g/1oz butter in a large frying pan. Add the orange slices,
ground ginger, 1 tbsp sugar and fry for about five minutes, or until
the oranges are beginning to caramelise. Add the honey and stir into
the juices.
9 Serve the soup in a bowl. Spoon the sauteed carrot and spring
greens into the centre of a plate and sit the duck on top, pouring
over any juices from the griddle pan.
10 Arrange the orange slices on another plate, pour over the honey
sauce from the pan and add spoonfuls of clotted cream. Decorate with
mint leaves and dust with icing sugar.
Converted by MC_Buster.
NOTES : Chef - Brian Turner with Ian Bleasdale
Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”