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"The course itself was superb. There was loads of 'hands on' time
and both Maynard and Benedict were there at all times to help and advise.
I never felt out of water or left out - this is always my biggest fear
when I go on a course. My husband says that my cooking has improved
and from the day I came back he could taste the difference in everything
I made!"
Di Chapman
France |
Walnut Grove Recipes
Oriental Duck with Stir-fried Vegetables
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Ingredients
Serves 4
- 4 duck breasts
- 125ml red wine
- 1 tbspn honey
- 1 tbspn soya sauce
- 1 tbspn oyster sauce
- 1 tbspn rice wine vinegar
- 1 tbspn brown sugar
- 1 thumnail of orange and lemon peel
- 1 red chilli
- 1 star anise
- 200ml veal jus
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Method
- Sauce
1. Put all ingredients except for the veal jus into a small saucepan,
bring to the boil and reduce by half.
2. Add veal jus, (you could also use a reduced duck stock) reduce
to required consistency. Skim off any impurities, pass the sauce
through a fine sieve, and season to taste. It is now ready to
use.
Stir-fried vegetables For this you will need:
1/2 red pepper, 1/2 green pepper, 1 large carrot, 150g bean sprouts,
150g mange tout, 100g cooked chinese egg noodles, 1 tspn of fresh
ginger - finely chopped, tablespoon of ground nut oil, 1/2 tspn
of sesame oil. Cut pepper, carrot and mange tout into thin strips,
and have all other ingredients assembled ready to use.
Duck breast To cook the duck breast
take a heavy based frying pan and pre-heat it until very hot.
Add a tablespoon of cooking oil and place duck breast into the
pan, non fat side first and cook until just sealed. Turn heat
down to a medium heat, add a large knob of butter and turn over
the breast. Cook for about 5 to 6 minutes or until the middle
of the breast is pink and fairly firm to touch.
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Throughout the cooking
process constantly baste the breasts. When cooked remove the breasts
from pan and leave to rest for 5 minutes. Put the sauce on the
stove to heat.
While the duck is resting, cook the stir-fried vegetables.
Heat frying pan or wok to high temperature, add both oils and
very quickly cook the peppers, carrots and mange tout, then add
the ginger, noodles and bean sprouts and cook for a further couple
of minutes until just cooked. Season with salt and pepper, and
this is now ready to use.
With this dish, as with most dishes it is all about
timing. It is important to get the 3 different elements (sauce,
veg & duck) ready at the same time; then serve.
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Serving Suggestions
With this dish we like to serve the leg of the duck. We start
of by confiting the drumstick, and making a duck farce with
the thigh meat. We then half fill a spring roll pasty basket
with the farce and place the confit leg on top, and finish it
off in the oven.
Advanced preparation
The stir-fried vegetables can be prepared the
day before, including the noodles. It is a nice idea to marinate
the duck breast in a suitable marinade or spices. The sauce
can also be made the day before. |
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