She’ll Polish It Off In A Minute
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Polish | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 150 | g | Basmati rice |
| 25 | g | Butter |
| 50 | g | Soft brown sugar |
| 3 | Red plums, quartered stones | |
| removed | ||
| 1 | T | Balsamic vinegar |
| 2 | Duck breasts, approx | |
| 175g/6oz | ||
| each | ||
| 4 | T | Olive oil |
| 1 | t | Plus 1 tbsp soy sauce |
| 150 | Red wine | |
| 150 | Chicken stock | |
| 1 | t | Runny honey |
| 1/2 | t | Sesame oil |
| 1/2 | Lime, Juice of | |
| 1 | Spoing onions, trimmed and | |
| thinly | ||
| sliced | ||
| 3 | Cloves garlic, crushed | |
| 2 | T | Freshly chopped coriander |
| 200 | g | Kurly kale, rinsed and |
| roughly | ||
| chopped | ||
| 150 | Milk | |
| 150 | Double cream | |
| 4 | Egg yolks | |
| 1 1/2 | T | Caster sugar |
| 1 | Vanilla pod | |
| 1 | Piece homemade apple cake | |
| Salt and pepper | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Preheat oven to 220c/425F/Gas 7. 1 Cook the rice in a pan of boiling salted water or a pressure cooker until soft and fluffy. Drain and leave to one side. 2 Melt the butter in a frying pan with the soft brown sugar and caramelise the plums. After 3-5 minutes add the balsamic vinegar. Trim the excess fat off the duck, score the skin and season. 3 In a separate ovenproof frying pan heat 1 tbsp olive oil and cook the duck skin-side down until the skin is golden and crispy. Turn over and transfer to the oven for two minutes. 4 Remove from the pan and add to the plums. Add 1 tsp soy sauce. Leave to stand so that the duck can absorb the juices. In a saucepan bring the red wine, chicken stock, runny honey, sesame oil, 1 tbsp soy sauce and lime juice to the boil and reduce until the a syrupy consistency. 5 Put the duck breasts and caramelised plums on a plate and serve with the sauce. 6 Heat 2tbsps olive oil in a frying pan. Cook the spring onions and one crushed clove of garlic until softened and then add the rice and coriander. Mix together and heat through. Season. 7 Heat 1tbsp olive oil in a wok and stir-fry the kale with 2 crushed garlic cloves until wilted. Season and serve with the duck and rice. 8 For the Custard: Heat the milk and double cream in a saucepan. In a bowl mix together the egg yolks and caster sugar. 9 Remove the seeds from the vanilla pod and add the seeds to the eggs. Pour two thirds of the liquid onto the eggs and mix thoroughly. Pour this back into the saucepan with the remaining liquid and, over a gentle heat, stir consistently from side to side until the liquid coats the back of a wooden spoon. Serve with the homemade apple cake. Converted by MC_Buster. Per serving: 1695 Calories (kcal); 106g Total Fat; (59% calories from fat); 32g Protein; 130g Carbohydrate; 926mg Cholesterol; 1877mg Sodium Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fruit; Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2360
Calories From Fat: 892
Total Fat: 101g
Cholesterol: 774.2mg
Sodium: 950.3mg
Potassium: 1370.4mg
Carbohydrates: 314.7g
Fiber: 21.1g
Sugar: 54g
Protein: 54.2g