Tagged: stock

Duck Breast with Blackcurrant Sauce and Mashed Potatoes

Well we’re moving away from water here, only slightly, leaving two legs in. Legs with webbed feet on though.
It’s one of those frozen duck breasts from Lidl. Yes, those massive ones, so one breast is enough for two people.

First of all, I made a mash. This one was a bit different as I steeped the potato skins in the milk I was going to use for the mash itself.

This was to get more of the potato flavour into the mash. Normally I leave some of the skin on for the mash but as Archie was having some with his sausage and beans, I had peeled the spuds. I usually also add butter to the mash but this time I added an olive oil margarine instead with the milk and a little salt. You know what? It was just as nice without the butter.

Next I started on the blackcurrant sauce. Are blackcurrants in season yet? Well yes, but who cares when you’ve got a good quality blackcurrant jam to hand. After all, you need to add sugar to the blackcurrants in a sauce anyway and those good people at Mirabel do it for you.

So, in a small saucepan I put 4 tablespoons of jam, a good glug of red wine and about the same amount of chicken stock. I then reduced the liquid down till it was a nice saucy consistency, I added a bit more stock to taste and set it aside till I needed it.

In a frying pan I placed the duck skin side down which I had seasoned with a lot of black pepper and I had also scored the fat. There’s no need to add any oil as loads comes out of the duck as you can see from the picture.

I fried it for 7 minutes on the skin side and then for 4 minutes on the other side and then let it rest for a few minutes while I did the rest of the meal.

While the duck was frying I boiled some fine beans in salted water. I got a large bag of these from Lidl for just £1.29. I will blanch and freeze the rest. After the beans were cooked, I drained them and then tossed them in a frying pan with garlic, Serrano ham and butter. I heated up the sauce again and then sliced the duck breast. It was just right, very pink in the middle. I then plated the lot up.

As you can probably now tell, I love a sauce. I may in the future just add recipes like “Some meat with insert weird ingredient Sauce

This was eaten with great delight along with a nice glass of shiraz.

It set me up nicely to thrash Archie on 18 holes at Sawgrass on Tiger Woods for the Wii.

Mugsie.

Chicken, Ham and Stilton Roulade, Crushed Roasted New Potatoes and Mushroom Sauce

Oooh, lets get fiddly.

I had two chicken breasts. Me and the missus wanted to eat them, but how could I “big” them up?

I looked in the fridge and saw some Stilton cheese.

I immediately thought of a song by Gong on the Live Floating Anarchy album where David Allen starts singing “Chicken and cheese, it’ll make you sneeze”

“That’s the one for me” I thought but there will have to be something else with it. I just knew I wanted to make a mushroom sauce to accompany it.

Then I cast my mind back through so many Masterchef episodes I’ve seen and thought of a ‘roulade’. [The word roulade originates from the French word “rouler” meaning “to roll”.[1] Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. – courtesy of wikipedia… for all of you who don’t watch Masterchef and therefore had no idea what a ‘roulade’ was! Frank]

I had some new potatoes, which I love but I needed some cruchy texture, so I thought I’d roast them.

That’s how my mind works. I open the fridge, stare at it for a few minutes and my brain starts playing on the fruit machine of ingredients until a winner comes up.

So what do we need:
Chicken breast – skin off.
Ham – Parma or I used Serrano
Stilton
Mushrooms
Onion
Chicken Stock
New Potatoes
Cream

First of all I parboiled some new potatoes and then, with a rolling pin, bashed them lightly to open them up.
Then I tossed them in olive oil and put them into a hot oven.

Next thing is to “roulade” the chicken.

Place a chicken breast inbetween some cling film or greaseproof paper, and bash it with a rolling pin to stretch it out. Then take some ham and place it on top of the chicken, then place your stilton on the ham.

 

Next roll the chicken into a cylindrical shape and then wrap it tightly in some tin foil

Stick this into the oven on a tray for 20 minutes and check your potatoes while you’re at it

Now make your sauce. It’s very easy, as you may have followed this recipe in a previous post.

Fry some onion and then the chopped mushrooms, add a glug of chicken stock and then add some cream. Reduce it till it’s a nice saucy consistency. I judge it by dragging a wooden spoon through it and if it leaves a line, it’s ready.

Now everything should be ready. Take the foil off the chicken and the potatoes out of the oven

Any juices that come from the chicken, add to the sauce. Maximum flavour, remember. Slice the chicken up evenly and your ready to serve. I placed the chicken on top of the mushroom sauce with the potatoes around and added some carrots. Choose whatever veg you like and VOILA!

Utterly scrumptious. I would add that I could have used a lot more cheese in the roulade, but hell, I’m not complaining.

Rock and ROLL ! Mugsie


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