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22 January 12
Grilled duck breast with Port and cherries Whisk together 125ml soya sauce with 125ml Sherry. Using a sharp knife, make diagonal cuts at 2cm intervals in the duck skin (avoid cutting the meat) of 4 duck breasts (160g each). Place the duck and marinade in a glass dish and cover (or I prefer to use a Ziploc plastic bag). Refrigerate between 2-6 hours. In a medium saucepan place a dozen black cherries (fresh, frozen, or canned), 200ml chicken stock, 200ml beef stock, 125ml ruby Port and 1 sprig fresh thyme. Bring to a boil, and then simmer till the liquid has reduced down to a thickish sauce (around 15 minutes). Meanwhile, heat a large pan over medium heat. Remove the duck from the marinade and place skin side down in the skillet. Cook until much of the fat has melted into the pan and the skin is crisp (around 10 minutes). Turn over and continue cooking to desired doneness (no more than 5 minutes for medium rare). Transfer to a cutting board, cover with foil and let rest a couple minutes while you finish the sauce. Remove the thyme sprig from the sauce. Add 30ml (2tbs) butter to the sauce and whisk till well incorporated.  Slice the duck breasts on a diagonal and fan out on four plates. Spoon the sauce over the duck and serve. This goes very nicely with Sweet potato crumble.

Grilled duck breast with Port and cherries

Whisk together 125ml soya sauce with 125ml Sherry. Using a sharp knife, make diagonal cuts at 2cm intervals in the duck skin (avoid cutting the meat) of 4 duck breasts (160g each). Place the duck and marinade in a glass dish and cover (or I prefer to use a Ziploc plastic bag). Refrigerate between 2-6 hours.

In a medium saucepan place a dozen black cherries (fresh, frozen, or canned), 200ml chicken stock, 200ml beef stock, 125ml ruby Port and 1 sprig fresh thyme. Bring to a boil, and then simmer till the liquid has reduced down to a thickish sauce (around 15 minutes).

Meanwhile, heat a large pan over medium heat. Remove the duck from the marinade and place skin side down in the skillet. Cook until much of the fat has melted into the pan and the skin is crisp (around 10 minutes). Turn over and continue cooking to desired doneness (no more than 5 minutes for medium rare). Transfer to a cutting board, cover with foil and let rest a couple minutes while you finish the sauce.

Remove the thyme sprig from the sauce. Add 30ml (2tbs) butter to the sauce and whisk till well incorporated. 

Slice the duck breasts on a diagonal and fan out on four plates. Spoon the sauce over the duck and serve. This goes very nicely with Sweet potato crumble.


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6 January 11
Pork medallions with port & English mustard Season 4-6 pork medallions (300g in total) with sea salt and pepper and cook in a frying pan with a knob of butter and 1tsp of rapeseed oil (so the butter doesn’t burn) on medium-high heat; no more than 3 minutes on each side (till golden). Remove to a plate and cover with aluminium foil to keep warm. Meanwhile add another knob of butter to the pan and add one large, finely chopped shallot (or 1 small onion) and fry on medium heat till the shallot has softened. Deglaze with 50ml red port and once the liquid has reduced add 100ml stock (any meat or vegetable one will do) and reduce down again till it has thickened.  Turn down the heat to very low and add 3 tbs creme fraiche (the light variety will do just as fine) and 2 tsp English mustard. Return the medallions to the pan to heat through and ensure they are well coated in the sauce (make sure not to overcook!). Serve with small new potatoes (the exquisa, tear-drop variety works great for its yellow, buttery texture and flavour). Serves 2. You may also be interested in: PORK CHEEKS WITH CARAMELISED APPLES >

Pork medallions with port & English mustard

Season 4-6 pork medallions (300g in total) with sea salt and pepper and cook in a frying pan with a knob of butter and 1tsp of rapeseed oil (so the butter doesn’t burn) on medium-high heat; no more than 3 minutes on each side (till golden). Remove to a plate and cover with aluminium foil to keep warm.

Meanwhile add another knob of butter to the pan and add one large, finely chopped shallot (or 1 small onion) and fry on medium heat till the shallot has softened. Deglaze with 50ml red port and once the liquid has reduced add 100ml stock (any meat or vegetable one will do) and reduce down again till it has thickened. 

Turn down the heat to very low and add 3 tbs creme fraiche (the light variety will do just as fine) and 2 tsp English mustard. Return the medallions to the pan to heat through and ensure they are well coated in the sauce (make sure not to overcook!).

Serve with small new potatoes (the exquisa, tear-drop variety works great for its yellow, buttery texture and flavour).

Serves 2.

You may also be interested in:

PORK CHEEKS WITH CARAMELISED APPLES >

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Themed by Hunson.