| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Polish |
Ready, Steady, Cook 2 |
1 |
servings |
INGREDIENTS
| 150 |
g |
Basmati rice |
| 25 |
g |
Butter |
| 50 |
g |
Soft brown sugar |
| 3 |
|
Red plums; quartered, stones |
|
|
; removed |
| 1 |
tb |
Balsamic vinegar |
| 2 |
|
Duck breasts; approx 175g/6oz |
|
|
; each |
| 4 |
tb |
Olive oil |
| 1 |
ts |
Plus 1 tbsp soy sauce |
| 150 |
ml |
Red wine |
| 150 |
ml |
Chicken stock |
| 1 |
ts |
Runny honey |
| 1/2 |
ts |
Sesame oil |
| 1/2 |
|
Lime; Juice of |
| 1 |
bn |
Spoing onions; trimmed and thinly |
|
|
; sliced |
| 3 |
|
Cloves garlic; crushed |
| 2 |
tb |
Freshly chopped coriander |
| 200 |
g |
Kurly kale; rinsed and roughly |
|
|
; chopped |
| 150 |
ml |
Milk |
| 150 |
ml |
Double cream |
| 4 |
|
Egg yolks |
| 1 1/2 |
tb |
Caster sugar |
| 1 |
|
Vanilla pod |
| 1 |
|
Piece homemade apple cake |
|
|
Salt and pepper |
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; 19 Fat;
0 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.
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“Don’t put a question mark where God puts a period.”