DUCK AND VEGETABLE PARCEL
This is an adaptation from a recipe for chicken and veg parcels, but I found the duck to be very complimentary to the pastry and subtle filling. Perfect to start off a dinner party or sunday lunch.
Provided by jamie fox
Categories Duck Breasts
Time 1h10m
Yield 12 parcels, 6 serving(s)
Number Of Ingredients 13
Steps:
- Lift the skin from the duck breast with a wooden spoon and insert a sprig of thyme, folding skin back over.
- Score the skin with a knife, rub in a little salt and olive oil.
- Then paint with hoi sin sauce.
- Place breasts on a cake rack sitting over a pan half filled with water to catch the fats and juices and to keep moist.
- Bake in a very hot oven for 5 minutes then reduce heat to medium.
- Bake for another 15 minutes or until cooked.
- Allow duck to cool and then dice (incl skin) into small pieces.
- Combine duck, potato, onion, mustard, parsley and cream and season with salt and pepper.
- Allow puff sheets to thaw and using a small bowl cut 4 rounds per average sheet.
- Place a tablespoon or so of filling on the centre of each round and fold over to make a half moon shape.
- Pinch edges together and indent with a fork.
- Egg wash the pastry and assemble on a large tray lined with baking paper.
- Cook in a moderate oven until golden brown.
Nutrition Facts : Calories 928.5, Fat 57.9, SaturatedFat 15.4, Cholesterol 149.6, Sodium 419.4, Carbohydrate 70, Fiber 3.8, Sugar 2.4, Protein 31.4
ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY
Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
- With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
- Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.
Nutrition Facts : Calories 573 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
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