Beckie’s Duckling

Evesham Hotel:

duck fillets steeped in a vermouth marinade, grilled and served with a peppercorn and cream sauce

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Five-Spice Duck and Ginger Noodle Soup

from Delicious magazine, date unknown

Edited to serve 2. Cal count 464 per serving – which is quite a lot for what's basically enhanced ramen, but, hey, DUCK.

  • Pinch crushed dried chillies
  • 1/8 tsp five-spice powder
  • 1/4 tsp sugar
  • 1 large duck breast, skin removed
  • 1 litre fresh hot chicken stock
  • 2.5 cms fresh ginger, in thin strips
  • 1 tsp oil
  • 100 gms wholewheat noodles
  • 1/2 fresh chilli, deseeded and thinly sliced
  • 1/2 bunch spring onions, trimmed and thinly sliced on the diagonal
  • 100 gms beansprouts
  • 2 heads pak choi, chopped
  • Fresh coriander
  • Dark soy sauce

Grind the crushed chillies and mix with five-spice, sugar, some sea-salt and black pepper. Put the duck breast skinned side down into the spices, cover with a plate and weight down, leave for 10 minutes.

Put ginger in stock and boil. Taste for seasoning and keep hot.

Heat oil in a heavy pan, add the duck breasts spice-side down, cook for 3 minutes each side and rest for 5 minutes.

Cook the noodles, drain and divide between 2 heated serving bowls. Sprinkle with fresh chilli, half the spring onions.

Add pak choi and beansprouts to stock, cook 1 minute, and ladle over noodles.

Thinly slice duck on diagonal and put on top of soup. Scatter with the rest of the onions, coriander and serve with soy sauce on the side.

(I'd sprinkle some dark sesame oil in there somewhere?)

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Duck, Figs and Pak Choi

from a Waitrose recipe card, dated December 2005

Reckons 407 cals per serving, 10.8 gms fat. Don't think the calorie count includes the noodles. Sounds like a good winter dish. Serves 2.

 

  • 1 tsp oil
  • 225gm pack mini duck fillets
  • 3 tbsp clear honey
  • 2 tbsp soy sauce
  • 2.5cm piece fresh ginger, peeled and grated
  • 1 red chilli finely chopped
  • 2 tbsps dry sherry
  • 4 fresh figs, quartered
  • 100gms pak choi
  • (egg noodles to serve)

Heat the oil and stir-fry the duck for 6-7 minutes until just cooked, pink. Put the fillets on hot plate, cover and keep warm to rest.

Mix honey, soy sauce, ginger, chilli and sherry. Deglaze the pan with this mix and heat gently for up to 2 minutes until thick and syrupy.

Add figs and pak choi, cook, stirring, until figs are soft and sticky and pak choi is wilted.

Put the duck back in the pan and heat through for about a minute. Serve with plain egg noodles.

 

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