Duck with Figs and Ginger Sauce
The is duck recipe comes from Diane Holuigue’s “The French Kitchen.”
The figs are poached for 2 mins in a syrup of 2 tbsp sugar, 6 tbsp water and 1 tbsp brandy.
The duck was pan-cooked and then backed. I had some difficulty as always getting the duck right.
The sauce was made in the duck pan with most of the fat drained off. Add 2 diced eschallots and 30g butter and fry very briefly, then add 4 tbsp ginger wine and 300ml chick stock and simmer to reduce to half. Finish by adding 40g butter and season.
I served the duck in cauliflower puree with baked cauliflower, carrot puree (cooked in orange juice), peas and beetroot.
Broccoli and Cheese Soup
Here’s a tasty and simple soup adapted from a recipe by Charlotte Binns-McDonald in Delicious magazine. Serves 6 Ingredients 1 large brown onion or 1 leek, diced 2 medium potatoes, peeled and diced 3 cloves garlic – diced 750g broccoli – chopped (but shave some tiny bits off the top and save them to top…
Roast Carrot Soup
I’ve just been reminded of this soup recipe that I made up almost a year ago. I’m posting it here so as not to lose it. This photo is from that week but it must in fact be a different soup as the following has tomato or pumpkin in it… Cut these up and roast…
Cooking on Salt
I’ve just bought a salt block from Williams Sonoma after looking online at a few. It comes from Pakistan. You can use it as a platter, cool it for cheeses or desserts, or heat it and cook at the table. I chose the Williams Sonoma one because of the size and the metal holder. For…
Cheese-making
[Feta with chilli and coriander seeds, lemon and thyme, bay leaves and black peppercorns.] Tomorrow I’m doing a talk about cheese for our local church, so I thought I’d put my notes here. I’ve always loved cheese. My father, David, was an agricultural scientist specialising in dairy products, and later became the Director of Dairying…
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