So what can I do with these ...

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So what can I do with these ...

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judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Mar 24, 05 2:51 pm Post subject: So what can I do with these ...
... duck breasts that I dug out from the depths of the freezer this morning? I normally do a Chinese-style marinade, then oven bake and slice onto rice or noodles, but I need shaking out of the culinary rut that I seem to be stuck in. Ideas please.

moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Thu Mar 24, 05 3:12 pm Post subject:
I did an oldie but goodie the other day and did mine with orange sauce.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Mar 24, 05 3:15 pm Post subject:
Duck's so juicy you don't really need a sauce with it. I'd just start them off on the hob, skin side down to go crispy, and then finish in the oven. Serve with chunky chips, seasonal greens and a bottle of red.

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28242
Location: escaped from Swindon

Posted: Thu Mar 24, 05 3:17 pm Post subject:

moggins wrote:

I did an oldie but goodie the other day and did mine with orange sauce.

I think it's a sahme that certain recipes suddenly get this naff reputation simply for being out of fashion

farmwoody

Joined: 19 Mar 2005
Posts: 98

Posted: Thu Mar 24, 05 3:21 pm Post subject:
You could roast them until they're crispy, make a batch of flour tortillas, shred the meat add cucumber (not seasonal I know), spring onions and a dollop of hoisin sauce. I LOVE crispy duck this way. Far tastier than the 'bought' variety.

Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Thu Mar 24, 05 3:30 pm Post subject: what can i do iwht these?
i wonderif you could do a duck kiev with them wack them really think and then stuff,roll,crumb and fry very nice with chips............................. not quite retro.................it could catch on

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Thu Mar 24, 05 3:33 pm Post subject:
Just roasted 'till crispy, carved and served with a fruity sauce. HFW's damson dipping sauce by-product would be ideal.

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Mar 24, 05 3:48 pm Post subject:
There is definitely a retro feeling in the kitchen today. Must be the Bank Holiday spirit. Perhaps I should defrost that pack of prawns as well... Loads of good ideas. Keep 'em coming!

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Thu Mar 24, 05 3:50 pm Post subject:
Got any peas to with the prawns? If so, prawn and pea risotto for starters.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Thu Mar 24, 05 3:55 pm Post subject:

Judith wrote:

There is definitely a retro feeling in the kitchen today. Must be the Bank Holiday spirit. Perhaps I should defrost that pack of prawns as well...

Loads of good ideas. Keep 'em coming!

Fall asleep Easter monday afternoon in front of World's Greatest Stunts, Some Mothers Do 'Ave Em and Disney Time.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Thu Mar 24, 05 4:19 pm Post subject:
I tend to find duck turns our oven into a smoke filled mess. I may consider BBQing one over the weekend (small mallard). I have a lid and if there is a reasonable depth or charcoal it should go well?

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