Tagged: wine

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.

Trout with a Caper, Lemon and Butter Sauce

Firstly, apologies for photography.

No apologies for the utter deliciousness of this dish which took only around 10 minutes to cook!

At my Tesco up till Wednesday they had trout on offer. I adore trout. It has to be the king of fresh water fish.

I had it first in a restaurant in my late primary school days. I think it was for my parent’s silver wedding. (The only time I saw my dad smoke a cigar.) I wanted a T Bone steak but was told it would be far too big for such a young lad,( a likely story indeed, probably more to do with the price!) so I plumped for trout. Strange choice? Yes!
And to this day, if I ever go to a restaurant, which is a rare occurrence now that I can cook, I always go for fish. Also, having been a butcher that meat was so plentiful, for me, fish was a treat.

So, what do you need.

Well nothing special – all store cupboard stuff. [which by the way is going to form part of another blog Frank and I are going to put out, after a request from a surly friend of mine. Yes Dutton, you know who you are.]

Trout – it cost me £1.50 and I got Bobby Hoy on the fish counter to gut it for me.
Capers, about 2 teaspoons of
Half a Lemon
Garlic, 1 clove
A knob of Butter
Glug of white Wine
Twist of Pepper and that is it.

Put your trout on a baking tray and stick it under the grill for 5 minutes on each side, take care when turning it over.

The lemon is in the picture to give you an idea about the size of the fish.

Next you need to make the sauce while the trout is under the grill.

Finely chop the garlic and chop the capers a little. Put the butter into a pan with a touch of olive oil to stop it burning

 

Add the garlic and cook for a minute then add the capers and wine and squeeze the lemon (till the juice runs down my legs!)

A bit of pepper and that’s it.

Serve as you like – I had a light salad as I thought cucumber would be good with this and a slice of crusty bread.

I thoroughly enjoyed it and I could still taste it as I was starting a bowls match afterwards. I did it for the missus later, but cut the head and tail off and skinned it too. It looked prettier but my phone went flat so no picture.

Ah well, it’s the taste that counts.

Bon appetite. Mugsie



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