Field tested recipie
For two duck breasts
The Marinade
About an espresso cups worth of balsamic vinegar
Two table spoons of thick set honey
A few sprigs of fresh rosemary
5g ginger grated or chopped very thinly
The Rhubarb
100g of rhubarb peeled and chopped
10g ginger, grated or chopped very thinly
1tsp honey
1tbsp water
Score the skin on the breasts by running a sharp knife across it, try to make a nice criss cross pattern.
Put the vinegar, honey and ginger in a pan and slowly heat, scrunch the rosemary in your hand to bruise it and add this to the pan. Keep on a low heat and allow it to gently steam for a minute or two. Try not to let it simmer or boil but dont worry, the world wont come to an end if you do. Once the flavours have had a chance to merge pour over the duck breast and allow to marinate for 24 hours. If you keep the breasts meat side down the meat will be lying in the marinade rather than the skin.
note: to keep the meat fresh during hot weather keep it in a tupaware container buried in the shade of the woods.
Put the rhubarb, ginger, honey and water in a pan and cook until the rhubarb is soft, allow to cool.
Fry the duck breast to taste spooning over the marinade as you go; the balsamic will caramelise / burn and produce a lot of smoke so it is best to save this recipe for cooking over an open fire, a non stick pan would help, if you are doing it inside turn the smoke alarm off and open the windows. Allow the meat to rest for five minutes and serve with the rhubarb, spinach; lightly sauted in butter, olive oil and nutmeg and new potatoes.
To accompany might I suggest builders tea with little bits of twig floating in the top.
Duck is not the easiest thing to eat with a spoon and a sheath knife.
I'm compiling a few of my favourite recipies that have been tested in the field, you can see more here
For two duck breasts
The Marinade
About an espresso cups worth of balsamic vinegar
Two table spoons of thick set honey
A few sprigs of fresh rosemary
5g ginger grated or chopped very thinly
The Rhubarb
100g of rhubarb peeled and chopped
10g ginger, grated or chopped very thinly
1tsp honey
1tbsp water
Score the skin on the breasts by running a sharp knife across it, try to make a nice criss cross pattern.
Put the vinegar, honey and ginger in a pan and slowly heat, scrunch the rosemary in your hand to bruise it and add this to the pan. Keep on a low heat and allow it to gently steam for a minute or two. Try not to let it simmer or boil but dont worry, the world wont come to an end if you do. Once the flavours have had a chance to merge pour over the duck breast and allow to marinate for 24 hours. If you keep the breasts meat side down the meat will be lying in the marinade rather than the skin.
note: to keep the meat fresh during hot weather keep it in a tupaware container buried in the shade of the woods.
Put the rhubarb, ginger, honey and water in a pan and cook until the rhubarb is soft, allow to cool.
Fry the duck breast to taste spooning over the marinade as you go; the balsamic will caramelise / burn and produce a lot of smoke so it is best to save this recipe for cooking over an open fire, a non stick pan would help, if you are doing it inside turn the smoke alarm off and open the windows. Allow the meat to rest for five minutes and serve with the rhubarb, spinach; lightly sauted in butter, olive oil and nutmeg and new potatoes.
To accompany might I suggest builders tea with little bits of twig floating in the top.
Duck is not the easiest thing to eat with a spoon and a sheath knife.
I'm compiling a few of my favourite recipies that have been tested in the field, you can see more here
