Tonight, we had duck breasts. Lynne glazed them
with the new Protea Hill Farm Cream – the balsamic reduction made from their
wonderful fruit vinegars. She used the Orange Cream as a glaze and, if you want
to try the recipe, we have this on our stall at the markets or you can order it
from us on line. Collect from our home or we can post it to you. We have not
given exact quantities, it is very much a ‘taste and see’ recipe and is for 2
duck breasts, adjust quantities as necessary
Butter – canola oil – 2 duck breasts –
juice & grated rind of one orange – 100ml good chicken stock – Five Spice
powder – Protea Hill Farm orange Cream balsamic reduction – honey – salt and
pepper
In a heavy bottomed frying pan, melt a little
butter, enough to coat the base of the pan. (Do add half and half oil and
butter, or just oil if you have health concerns). Season the duck all over with
the pepper and salt and a light dusting of Five Spice or Quatre Epice powder.
When the pan is hot, place the duck breasts skin side down and let them cook on
a medium heat till the fat renders down completely and the skin is nice and
brown and caramelized, but not burnt. Turn them over and continue to cook for 2
to 3 minutes. Duck is much better served pink as, if it is overcooked, it can
be tough. Remove the duck breasts, coat the skin with a little Orange Cream and
put them into the oven at 180°C for 10 minutes then remove, put into foil and
rest for 10 minutes. Add the orange juice and stock to the pan and let it
deglaze and emulsify with the juices in the pan. Taste and adjust the
seasoning, adding a teaspoonful of the 0range Cream and do add a little honey
if the juice is too sharp. Prepare your vegetables and then, at the last
minute, slice the duck and place on the warm plate. Pour over the sauce from
the pan and serve. It had a wonderful flavour, was beautifully tender and we
matched it with one of the best current bargains in wine: Drostdyhof Chardonnay
2010, which won a Gold medal in the Decanter Awards in England and cost us R30
at Checkers. The duck breasts came from the Neighbourgoods Butcher, Salvin
Hirschfield. Talk to him at the market on Saturday, if you’re in Cape Town
© John & Lynne Ford, Adamastor & Bacchus 2018
No comments:
Post a Comment