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Name: Spiced Duck with Baked Creamy Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: American
Ingredients: 150 ml Heavy Cream; 2 Duck breast fillets; trimmed; Salt and freshly-ground; 2 ts Coarse ground black pepper; 1 sm Courgette; 300 g Potato; peeled; 150 ml Chicken stock; (from a cube); 1 sm Bunc fresh chives; 1/2 ts Ground nutmeg and ginger; Good dash white wine; 3 tb Calvados; Olive oil; for cooking; 1/4 ts Ground cloves; 1 Eating apple; 1/2 Lemon; pips removed; 50 g Unsalted butter; about; 2 Shallots

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INGREDIENTS

150 ml Heavy Cream
2 Duck breast fillets; trimmed
Salt and freshly-ground
2 ts Coarse ground black pepper
1 sm Courgette
300 g Potato; peeled
150 ml Chicken stock; (from a cube)
1 sm Bunc fresh chives
1/2 ts Ground nutmeg and ginger
Good dash white wine
3 tb Calvados
Olive oil; for cooking
1/4 ts Ground cloves
1 Eating apple
1/2 Lemon; pips removed
50 g Unsalted butter; about
2 Shallots

Servings

INSTRUCTIONS

Preheat the oven to 220C/450F/Gas 7 and preheat the grill. 1 Thinly slice the potatoes using a mandolin, being careful of your fingers. 2 Place in a small pan with 50ml/2fl oz stock, 85ml/3fl oz cream and 25g/1oz butter. Season generously, bring to the boil, reduce the heat and simmer for four minutes. Heat a frying pan. 3 Finely slice the shallots. Add some oil and a knob of butter to the heated frying pan and saute the shallots for 2-3 minutes until softened but not browned. Add 1 tbsp Calvados and set alight to burn off the alcohol. 4 Heat a small pan and pour in the last 2 tbsp Calvados. Pour in the wine, bubble down, pour in the last 85ml/3fl oz stock and reduce down by two-thirds. 5 Heat a griddle pan. Score the skin of the duck in a criss-cross pattern. Season with salt. Mix the pepper, nutmeg, ginger and cloves in a small bowl and rub all over the duck breasts. 6 Place two 10cm/4in cooking rings on squares of buttered foil and set on a baking sheet. Remove the potatoes from the cream and stock mix with a slotted spoon. 7 Use the potatoes to layer up in the cooking rings with the sauteed shallots, finishing with a layer of potatoes. Dot with a little butter and place in the oven for 12-15 minutes until tender and lightly golden. 8 Place the duck breasts skin-side down on the heated griddle pan and cook for eight minutes. 9 Dice 50g/2oz of the courgette and plunge into a pan of boiling salted water. Blanch for 1 minute, then refresh under cold running water. 10 Peel the apple, remove the core and finely dice the flesh. Squeeze over a little lemon juice and toss to coat to prevent the apple from going brown. 11 Add a little oil and a knob of butter to the frying pan and saute the apple dice for a few minutes until just beginning to caramelise. 12 Add the courgette dice to the pan and cook for another minute or so, stirring until the courgette is just beginning to brown. Snip the chives. 13 Pour the reduced down Calvados mixture into the apple and courgettes, stirring until well combined. Pour in the remaining 50ml/2fl oz cream and just warm through. Season and stir in the chives. 14 Turn over the duck breasts and cook for another two minutes until just tender. Remove from the heat and leave to rest for a few minutes. 15 Flash the layered up potato rings under the grill until bubbling and lightly golden, transfer one to a serving plate and carefully remove the cooking ring. 16 Carve the duck breasts on the diagonal and arrange to the side of the potatoes. Spoon some of the sauce around the edge of the plate and serve at once. Recipe by: Anything You Can Cook

NOTES

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Spiced Duck with Baked Creamy Potatoes

150 ml Heavy Cream
2 Duck breast fillets; trimmed
 Salt and freshly-ground
2 ts Coarse ground black pepper
1 sm Courgette
300 g Potato; peeled
150 ml Chicken stock; (from a cube)
1 sm Bunc fresh chives
1/2 ts Ground nutmeg and ginger
 Good dash white wine
3 tb Calvados
 Olive oil; for cooking
1/4 ts Ground cloves
1 Eating apple
1/2 Lemon; pips removed
50 g Unsalted butter; about
2 Shallots

Preheat the oven to 220C/450F/Gas 7 and preheat the grill.    1 Thinly slice the potatoes using a mandolin, being careful of your  fingers.    2 Place in a small pan with 50ml/2fl oz stock, 85ml/3fl oz cream and  25g/1oz butter. Season generously, bring to the boil, reduce the heat and  simmer for four minutes. Heat a frying pan.    3 Finely slice the shallots. Add some oil and a knob of butter to the  heated frying pan and saute the shallots for 2-3 minutes until softened but  not browned. Add 1 tbsp Calvados and set alight to burn off the alcohol.    4 Heat a small pan and pour in the last 2 tbsp Calvados. Pour in the wine,  bubble down, pour in the last 85ml/3fl oz stock and reduce down by  two-thirds.    5 Heat a griddle pan. Score the skin of the duck in a criss-cross pattern.  Season with salt. Mix the pepper, nutmeg, ginger and cloves in a small bowl  and rub all over the duck breasts.    6 Place two 10cm/4in cooking rings on squares of buttered foil and set on a  baking sheet. Remove the potatoes from the cream and stock mix with a  slotted spoon.    7 Use the potatoes to layer up in the cooking rings with the sauteed  shallots, finishing with a layer of potatoes. Dot with a little butter and  place in the oven for 12-15 minutes until tender and lightly golden.    8 Place the duck breasts skin-side down on the heated griddle pan and cook  for eight minutes.    9 Dice 50g/2oz of the courgette and plunge into a pan of boiling salted  water. Blanch for 1 minute, then refresh under cold running water.    10 Peel the apple, remove the core and finely dice the flesh. Squeeze over  a little lemon juice and toss to coat to prevent the apple from going  brown.    11 Add a little oil and a knob of butter to the frying pan and saute the  apple dice for a few minutes until just beginning to caramelise.    12 Add the courgette dice to the pan and cook for another minute or so,  stirring until the courgette is just beginning to brown. Snip the chives.    13 Pour the reduced down Calvados mixture into the apple and courgettes,  stirring until well combined. Pour in the remaining 50ml/2fl oz cream and  just warm through. Season and stir in the chives.    14 Turn over the duck breasts and cook for another two minutes until just  tender. Remove from the heat and leave to rest for a few minutes.    15 Flash the layered up potato rings under the grill until bubbling and  lightly golden, transfer one to a serving plate and carefully remove the  cooking ring.    16 Carve the duck breasts on the diagonal and arrange to the side of the  potatoes. Spoon some of the sauce around the edge of the plate and serve at  once.        Recipe by: Anything You Can Cook

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Nutrition

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Serving Size: 1 Serving (416g)
Recipe Makes: 2 servings

Calories: 263
Calories from Fat: 129 (49%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 8.8g	44 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.7g
Cholesterol 51.7mg		16 %
Sodium 26.2mg		1 %
Potassium 409.2mg		11 %
Total Carbohydrate 22.1g		6 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 18.7g
Protein 2.7g		4 %
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: 263

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