Australasian Touring Caravan, Motorhome & Camping Club, Inc.
|
Sponsors
|
Travellers Tales
Duck with garlic mash and port gravy I think you will be surprised how quick and easy this recipe is to make. Buy either a whole duck and cut it into pieces or you can buy the individual duck pieces. I am finding it a lot easier to buy duck portions in the shops these days. In fact, I have found that vacuum pack duck legs and breasts will keep for a long time in the freezer. I recommend individual duck breasts in this recipe as they are the easiest to cook, plus they look and taste darn good as well. I have used port in the gravy simply because I had some to hand, but you could use Marsala, cherry brandy or any richly flavoured liquor that you feel will complement the duck. If you prefer not to use alcohol in the gravy (the alcohol does cook out), you could substitute it with a tablespoon of marmalade or cherry jam. Try gently heating the milk (or cream) before adding to the mash. This is not compulsory, but it will result in a creamier texture. Don’t like garlic? Not a problem, simply leave it out and try adding a teaspoon of prepared mustard to the mash at the end. The following quantities serve two.
The potatoes will take longer to cook than the duck, so start them first. Bring a pot of lightly salted water to the boil, add the diced potatoes, whole garlic cloves and the rosemary leaves to the pot, reduce the heat to a simmer and continue to cook until they are tender. When the potatoes are nearly cooked, heat one tablespoon of the butter and the oil in a heavy based frypan. The oil will stop the butter from burning. When the butter is hot and foamy, add the duck breasts or pieces to the pan, skin side down. Cook until the duck skin is golden brown and then turn the pieces over and cook for a couple of minutes. The length of time that you cook the duck is dependant on how pink you prefer the flesh. My husband doesn’t mind duck quite pink but I prefer mine with just a tinge, so I simply add the duck pieces at differing times into the pan, remembering whose are whose. When the duck is cooked to your liking, remove from the pan and place to one side. Drain the cooked potato mixture and mash well. The garlic will have softened during the potato cooking time and will be able to be mashed with the potatoes. Add the remaining tablespoon of butter and the heated milk to the mash and beat well until fluffy. Remove most of the fat from the pan in which you cooked the duck. Add a little flour to the pan and stir well with a fork, scraping up any of the delicious remnants in the pan. Add the port and the stock and stir well until the sauce has thickened, taking care to incorporate all the bits in the pan left from cooking the duck. To serve, place a generous heap of mash on individual serving plates, top with duck breasts and pour the port gravy over the lot. Absolutely delicious. By Lynn Bain, as featured in Caravan World issue 457, September 2008.
|