I have cleaned the fridge and the pantry and now I need to refill it. I am headed to the store today after pinting off the shopping list.
I am also going to try something new. Everyweek I am determined to try a new food This week, I am making duck. I have never had duck before but was flipping channels and came across BBCA and Gordon Ramsey and his show, The F Word. He had a family of four cooking for his restaurent. They made Gressingham duck with Madeira and it looked astonishingly great. Made me hungry.It does have a touch of sugar for the endive, but just a touch.
From The F Word's website
Gressingham duck with Madeira and fresh cherry sauce
Ingredients
4 Gressingham duck breasts, skin lightly scored
2 shallots, finely sliced
50g button mushrooms
250ml Madeira
100ml brown chicken stock
100g fresh cherries, stoned and halved
Knob of butter
100g pak choi, shredded
Olive oil
Sea salt and freshly ground black pepper
For the braised endive:
-
2 large endives
50g butter
50ml grand marnier
100ml orange juice
Icing sugar for dusting
Method: How to make Gressingham duck with Madeira and fresh cherry sauce
1. Preheat the oven to 190˚C/Gas 7.
2. To make the Madeira sauce first cook off the shallots in some hot olive oil, add the mushrooms and cook through. Deglaze the pan with the Madeira. Allow to bubble and reduce for a few minutes, then add the chicken stock. Allow to reduce down again then strain though a sieve and set aside.
3. Heat a large, ovenproof frying pan until hot. Season the duck breasts and place skin-side down in the pan. Cook for 1-2 minutes until golden brown, then turn and sear briefly on the other side. Transfer the pan to the oven. Cook for 8-10 minutes, then remove and set aside to rest in a warm place for 3-4 minutes.
4. Using the pan that has cooked the duck, add the Madeira sauce and the cherries. Cook until the cherries just begin to soften. Add a knob of butter towards the end and stir well
5. Meanwhile for the endive, strip off all the leaves. Dust with icing sugar and toss to coat. Caramelise in a hot pan with a little butter. Deglaze with a dash of grand marnier. Add the orange juice and simmer until tender and the sauce has reduced.
6. In a separate pan, preheat a spoonful of olive oil and stir-fry the pak choi for 2 minutes or until wilted. Season with a little salt and pepper.
7. Arrange a fan of the endive leaves and spoon the pak choi at the base of the fan, slice the duck breast lengthways through the middle to make 2 flat halves and fan out from the pointed end, arrange the duck slices on top of the pak choi and drizzle the sauce over the top.
