I have to say duck is one of my favourite meats; breast, leg, roasted, whatever it may be I ducking love it. I’ve a great recipe my mother taught me, roasted duck with pomegranate, but I’ll talk about that later.
Also I just love ducks; they are cool, sophisticated, slick and have attitude.
‘Be like a duck. Calm on the surface, but always paddling like the dickens underneath’ Michael Caine.
Watching yet another hero of mine, Rick Stein, in Alsace on his show Secret France, he inspired me. Now I haven’t PINCHED his recipe, I was inspired and put my own spin on it.
- Duck Legs / duck breasts if you’d prefer
- Glass of Alsace (large and one for yourself)
- Pack of Bacon lardons (smoked)
- 3 x shallots
- 2 x peeled and chopped garlic bulbs
- ¼ block of butter
- Salt /Pepper
- Bay leaf
- Wine glass of Chicken stock
- 2 x tps of crème fresh
- Frozen peas
This recipe is perfect for cooking on an Aga. I love cooking on an Aga, it brings great childhood memories back and a sense of being home at my parents’ house.
I actually have to thank my mother for most of my cooking inspiration, the GOOD OLDE Irish DEAR!
In a large pan add a good glug of olive oil, season the duck and add to the pan skin side down and cook for 4 mins on each side.
This will brown Jemima’s legs ready to place on a roasting tray and put into a hot oven at 180 or the top oven of an Aga for 11 mins.
Using the pan you browned the duck off with, add the bacon until browned off, then the shallots and garlic and sweat down until softened. Pour in the wine with the bay leaf and reduce down to half. Add the peas and cook through, lastly throwing in a little butter to silken the peas and then the crème fresh, more seasoning if needed.
The dish will give strength to the weary man.