All posts tagged: recipe duck

Sliders Party

  The Koala and I had friends over for a sliders party last weekend. We love home made burgers and make them all the time. With The Koala as captain and me as his prep chef, we usually create towering cheeseburgers with all the trimmings that require you to unhinge your jaw to feast upon. Having a burger party was on my foodie bucket list. Having never made sliders before, we might have been too ambitious with our five slider menu. Luckily we didn’t have many guests and everything went smoothly (if a little frantic). We made 50 sliders but this was too many as the sliders were more filling than anticipated. Our eyes were much bigger than our stomachs so we sent everyone home with extras and we grazed on leftover sliders all night. It was hard to pick the winning slider, but the top three were: (in no particular order) Crispy Pork Belly Pan-fried Fish Peking Duck All the sliders were good, some were just better. In future, I would just make the top three flavours. Five kinds was too much …

Spiced duck with honey roasted figs

  The following post is part of a series of recipes celebrating figs which are currently in season.  I’m in love with Saveur Duck (also sold under Gameford Lodge). I found these duck breasts in the frozen section of my local specialty food store. Pop them in your freezer if you like the idea of having duck breast on hand. They are very easy to work with, just thaw overnight in the fridge and you’re ready to go. Out of the four dishes at our four course fig feast, this dish was The Koala’s favourite. This recipe serves 2 as a main course or 4 as a starter. Spiced duck with honey roasted figs Serves 2 Ingredients 1 whole duck breast (2 halves) 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon 5-spice powder 4 figs, halved, stems removed Honey Preparation Preheat oven to 200°C (390°F). Pat the duck breast dry with a clean tea towel. If using a whole breast, cut into two halves. Using a sharp knife, score the duck skin diagonally both ways about 2 cm between cuts. Be …

Peking Duck for busy people

Peking Duck is a dish that you fall in love with. World famous from Beijing, crispy roast duck is sliced with a high skin-to-meat ratio and eaten with spring onion (scallions), cucumber, hoisin (or plum) sauce and wrapped in thin Chinese pancakes. Think of it as Chinese duck tacos. Shared with others, you usually get 2-3 pieces per person as a starter dish. It may be frowned upon to scoff 10 pancakes and call it a meal, but would you judge me if I said I did exactly that twice for this post? Let’s call it “research purposes”. When dining at Chinese restaurants, my family orders Peking Duck on almost every special occasion. It’s a bit pricey, but it’s a treat. You should see our eyes light up when the dish is brought to the table. Your turn can’t come quick enough. When I introduced Peking Duck to The Koala, he was was a bit peeved that he had gone so long without it. He loved it too. Beijing Duck In 2006, The Koala and I ate visited Beijing and …

Duck Liver, Cognac and Sage Pâté

This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Leah from Sharing The Food We Love is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. ‘Gnac Merry Christmas and happy holidays everyone! It’s a great season for eating and drinking. Let’s begin with a little shout out to Cognac. The Koala and I have been enjoying Cognac since winter. At 40% alc/vol it’s a serious tipple but goes down smooth as silk. I also love how low maintenance it is. Just pour and enjoy. No ice, no mixer, no fluff and cheaper than I would have guessed. With Cognac in the house, I wanted to do something else with it this month and perusing my foodie bucket list, I found just the thing. Years ago, I was a little obsessed with liver after I read about the super rat science experiment: “A group of scientists that have been …

Duck fat two ways

I refuse to believe every “new fact” I read about food because facts change as science and attitudes change. You can shop around for the truth you want to hear. Once you find it, you can hold onto it tightly. Blind to other truths. So today I read that duck fat is considered by some as a healthy fat. Healthier than butter, closer to olive oil. Oh GOOD. Because I bought a jar of duck fat just last week. One version of the truth is good enough for me. A new fat I’ve never cooked with duck fat before, so in the spirit of research here’s two simple recipes that might inspire you to cook with duck fat. Duck fat can be found in glass jars in the oil section or in plastic tubs in the meat section of your supermarket or at fancy food shops. You can even make your own duck fat as a by product of cooking duck like this. Duck Fat & Sage Roast Potatoes Sage is easy to grow and …