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Terence Sims

May I commend the following recipe given to me by my brother-in-law:
DUCK WITH PLUM AND GINGER GLAZE

PREPARATION TIME: 15 minutes COOKING TIME: 1 hour 25 minutes
OVEN TEMPERATURE: preheat to 180 degrees C., (350 F., gas mark 4)

INGREDIENTS -serves 4
4 Duckling portions (leg, thigh, or breast and wing)
Salt
4 ounces (115 g) plum jam
2 tablespoons lime or lemon juice
1 clove garlic, peeled and crushed
2 level teaspoons finely chopped peeled ginger root or ground ginger
2 teaspoons chilli sauce
Freshly ground black pepper
GARNISH
Spring onion tassels

METHOD
1. Prick the duckling portions all over with a skewer to allow the fat to drain off, then rub the skins with the salt. Place the portions on a rack in a roasting tin and pour 1/4 pint (150 ml) of water into the tin. Roast in the preheated oven for 1 and a 1/4 hours or until the flesh is tender and the juices run clear when the thickest part of the flesh is pierced with a knife.
2. Remove the duckling from the oven and pour off all the fatty juices from the tin. Raise the oven temperature to 220 degrees C (425 F., gas mark 7)
3. Put the plum jam in a saucepan with the lemon juice, garlic, ginger, chilli sauce and salt and pepper to taste. Heat gently until the jam has melted, stirring all the time.
4. Place the duckling portions in a clean roasting tin and brush the jam glaze over the skin. It may be necessary to apply two coats to use up all the glaze. Return to the oven and roast for a further 10 minutes, until glazed. Transfer the duckling portions to serving dish and garnish with spring onion tassels.
5. For a Sunday lunch, serve hot with crisp (use goose fat) roast potatoes and vegetables in season. Alternatively, serve with the traditional Chinese accompaniments: egg noodles and stir-fried vegetables.

ACCOMPANIMENT Claret and more claret. (The duck is also very good cold.)

daniel taylor

your galley is so beautiful. can't wait to get a new Force 10 stove. just received my Shun knives and having a great time. got into a slump, and found that I was over-heating, over-spicing, over-everything. now .. nuance is the key. much better!

daniel s/v Sequel Friday Harbor, Wa.

WUZFUZ

OK. I've personally seen the kitchen at your shoreside home and the debris field therein. The above photo has to be staged or 'where is the real GB?'

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