Winter means different things to different people. To some it means grey hibernation for a few months; for others it signals a season of skiing, apres-ski aperitifs and powdery goodness; to a number it means shooting. Duck shooting, to be specific. Now, I'm not a duck shooter - no one in their right mind would let me loose with a gun (not that I'm unwilling to learn how to use one, one day), but I am a friend of food. So whilst to most of the lads duck shooting equals whisky, cold mornings and talking sh*t with the boys, to me it screams DUCK FOR DINNER!
A friend of ours, James, does duck shooting, hence the duck in the freezer. Neither of us had ever cooked with duck before (to be honest, I've probably only eaten it once or twice, and usually in a red curry), but knew that it was a red meat, more like cooking a fillet of steak than a chicken breast. KB marinated the pieces in red wine, soy and honey, with ginger, garlic and possibly some sesame oil. Oh, and wholegrain mustard, that was key. Really wicked tang. Once he was ready to cook it the breasts were seared quickly in the pan, then transferred to an oven dish, to bake (not for too long though, you want it tender, not dried out).
The duck was served on a bed of mashed kumara and carrot, alongside caramalised onions and stir-fried red cabbage. On top was a dollop of beetroot and horseradish relish. Combine in a bowl 2 tbsp horseradish, 2 tbsp balsamic, a glug of olive oil and 4 beetroot, grated. Nom nom nom. Give these a whirl - and if duck ain't in your purview, or you just don't fancy it, grab some beef, lamb or rabbit.
PS: Entree was crayfish, hence the photo below...
A friend of ours, James, does duck shooting, hence the duck in the freezer. Neither of us had ever cooked with duck before (to be honest, I've probably only eaten it once or twice, and usually in a red curry), but knew that it was a red meat, more like cooking a fillet of steak than a chicken breast. KB marinated the pieces in red wine, soy and honey, with ginger, garlic and possibly some sesame oil. Oh, and wholegrain mustard, that was key. Really wicked tang. Once he was ready to cook it the breasts were seared quickly in the pan, then transferred to an oven dish, to bake (not for too long though, you want it tender, not dried out).
The duck was served on a bed of mashed kumara and carrot, alongside caramalised onions and stir-fried red cabbage. On top was a dollop of beetroot and horseradish relish. Combine in a bowl 2 tbsp horseradish, 2 tbsp balsamic, a glug of olive oil and 4 beetroot, grated. Nom nom nom. Give these a whirl - and if duck ain't in your purview, or you just don't fancy it, grab some beef, lamb or rabbit.
PS: Entree was crayfish, hence the photo below...
Hi Alana! Can't believe I've missed your blog for so long - you're a fantastic writer and my mouth is watering! Needless to say, you've provided a perfect distraction while I'm meant to be writing my last ever profs assignment! I'm inspired to make tiramisu to celebrate finishing now. Thanks!
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