Take 2 fat duck breasts and sprinkle the fatty side with a little cinnamon and sea salt. Dry fry hot for about 4 – 5 minutes until the fat starts to melt and they are browning nicely, then turn over. Be really careful at this bit. I take no responsibility for singed ceilings here.
Pour A LITTLE alcohol into the pan. And beware. Wine is normally fine, but I nearly set a gite on fire by using cognac 2 years ago. All you want is a little alcoholic frazzle, not any actual liquid in the pan, about 3 tablespoons of alcohol should do.
Now put the duck breasts (skin up) in the oven and cook at about 180 degrees for 15 – 30 minutes, depending on their size, and whether you like them pink or not.
Meanwhile, chop about 8 juicy prunes into a small pan with a glass of red wine and simmer for about 10 minutes. Now, pour in a tablespoon of crème de cassis and a tablespoon of cherry jam and warm through.
Serve with the duck breasts and diced, roast potatoes.
Autumnal Starter to accompany the above: Sauted Ceps with Toast
Wipe 200g of ceps or chestnut mushrooms and sprinkle over a finely chopped garlic clove.
Set aside, then cut 6 – 8 thick slices of baguette or ciabatta. Put onto a baking tray and drizzle with olive oil. Turn over, drizzle again and pop in the oven at 160 degrees for 5 minutes.
Meanwhile, fry the ceps and garlic on high in a big knob of butter. When they start to brown, shake the pan and add a quarter of a glass of white wine and a teaspoon of Dijon mustard. Frazzle for a few seconds before adding some double cream (about 2 tablesoons). Let it frazzle for a second or two before piling onto your warm toasts and sprinkling over some black pepper and parsley.
I haven’t yet managed to take any appetising photos of pale food. Delicious though it looked and tasted, the photos weren’t great.
Salutation Recipes 