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Name: Casualty Quackers
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 600 ml Vegetable stock; 2 Duck legs; boned and skinned; 25 g Plain flour; 2 Carrots; peeled and cut into; Salt and pepper; Icing sugar; to dust; 1 Pinches ground ginger; ; chunks; 4 tb Vegetable oil; plus extra; 1 113 gram tub clotted cream; 1 Head spring greens; 55 g Breadcrumbs; 225 ml Heavy Cream; 3 1/2 ts Demerara sugar; 1/2 Onion chopped; Fresh mint leaves to deorate; 3 tb Honey; 2 Red potatoes; peeled; 2 Oranges; peeled and sliced; 2 Eggs beaten; 115 g Cornish butter; ; frying

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INGREDIENTS

600 ml Vegetable stock
2 Duck legs; boned and skinned
25 g Plain flour
2 Carrots; peeled and cut into
Salt and pepper
Icing sugar; to dust
1 Pinches ground ginger
; chunks
4 tb Vegetable oil; plus extra
1 113 gram tub clotted cream
1 Head spring greens
55 g Breadcrumbs
225 ml Heavy Cream
3 1/2 ts Demerara sugar
1/2 Onion ; chopped
Fresh mint leaves to deorate
3 tb Honey
2 Red potatoes; peeled
2 Oranges; peeled and sliced
2 Eggs ; beaten
115 g Cornish butter
; frying

Servings

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. NOTES : Chef - Brian Turner with Ian Bleasdale Recipe by: Celebrity Ready Steady Cook

NOTES

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Casualty Quackers

600 ml Vegetable stock
2 Duck legs; boned and skinned
25 g Plain flour
2 Carrots; peeled and cut into
 Salt and pepper
 Icing sugar; to dust
1 Pinches ground ginger
 ; chunks
4 tb Vegetable oil; plus extra
1 113 gram tub clotted cream
1 Head spring greens
55 g Breadcrumbs
225 ml Heavy Cream
3 1/2 ts Demerara sugar
1/2 Onion chopped
 Fresh mint leaves to deorate
3 tb Honey
2 Red potatoes; peeled
2 Oranges; peeled and sliced
2 Eggs beaten
115 g Cornish butter
 ; frying

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.        NOTES : Chef - Brian Turner with Ian Bleasdale    Recipe by: Celebrity Ready Steady Cook

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Nutrition

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Serving Size: 1 Serving (815g)
Recipe Makes: 2 servings

Calories: 838
Calories from Fat: 428 (51%)

Amt Per Serving		% DV

	Total Fat 47.5g	63 %
	Saturated Fat 21.2g	106 %
	Monounsaturated Fat 15.9g
	Polyunsanturated Fat 4.9g
Cholesterol 1135mg		349 %
Sodium 1886.3mg		65 %
Potassium 688.5mg		18 %
Total Carbohydrate 66.3g		20 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 62.5g
Protein 38.5g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 838

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