| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Cook 2, Ready, Steady |
1 |
Servings |
INGREDIENTS
| 100 |
g |
Polenta |
| 1 |
|
Handful basil, chopped |
| 30 |
|
Olive oil |
| 2 |
|
Orange |
| 30 |
|
Sesame oil |
| 30 |
|
Honey |
| 15 |
|
Balsamic vinegar |
| 15 |
|
Soy sauce |
| 300 |
|
Chicken stock |
| 2 |
|
Handfuls basil |
| 100 |
g |
Pistachios |
| 100 |
|
Olive oil |
| 1 |
|
Leek |
| 15 |
|
Olive oil |
| 1 |
|
Handful coriander, chopped |
| 1 |
|
Mango, peeled and diced |
INSTRUCTIONS
BAKED POLENTA: Preheat the oven to 220c/Gas 7. 1 Cook the polenta as
on the packet. Stir in the basil, oil and seasoning. Bake in a gratin
dish for 10 minutes. DUCK WITH ORANGE SAUCE: 1 Remove the zest from 1
orange, chop and add to a pan with the sesame oil, honey, balsamic
vinegar, soy sauce, orange juice and stock. Simmer gently. 2 Pan fry
the duck in oil until cooked through. Segment the remaining orange and
add to the sauce. Slice the duck and serve with the sauce. PISTACHIO
PESTO: 1 Blend the basil and pistachios in a processor, add 30ml/2
tbsp water and olive oil to make a paste. Season and serve. MANGO AND
LEEK CHUTNEY: 1 Cut the leek into quarters lengthways and into 2"
pieces. Heat the oil in a shallow pan and fry the leeks with the
coriander. Turn into a bowl with the diced mango. Season and serve.
Converted by MC_Buster. Per serving: 2264 Calories (kcal); 163g Total
Fat; (63% calories from fat); 17g Protein; 198g Carbohydrate; 0mg
Cholesterol; 3796mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean
Meat; 3 Vegetable; 4 Fruit; 32 Fat; 2 1/2 Other Carbohydrates Recipe
by: Ready Steady Cook Converted by MM_Buster v2.0n.
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