IN SEASON
MARMALADE GLAZED DUCK
This stunning duck recipe makes a proper winter's feast. Sticky, sweet with a rich depth of fl avour.
SERVES 4-6
1 whole duck 1 stick of celery 2 carrots, quartered 2 small parsnips, quartered 1 bulb garlic, halved 2 tbsp balsamic vinegar 1 tbsp wholegrain mustard Butter
FOR THE GLAZE 2 tbsp marmalade 1 tsp Dijon mustard A few sprigs of thyme Salt and pepper Half tsp honey
1 Combine the ingredients for the glaze in a bowl.
2 Season the duck inside and out. Place the vegetables in a roasting tin and mix with salt, pepper, butter, wholegrain mustard and balsamic vinegar.
3 Place the duck on top of the vegetables and then generously brush on the glaze.
4 Pre heat the oven to 180C/gas 4 and roast the duck for 30 mins per kilo. If the glaze starts to catch, cover with tin foil.
5 Remove from the oven and allow the duck to rest for 20 mins.
6 Once rested, remove the duck from the tray and return the veg to the oven to come up to heat while you carve the bird. Place the vegetables on a serving plate with the duck, place the roasting pan over a medium heat until the juices begin to boil. Whisk in a knob of butter and spoon over the carved duck.
www.pipersfarm.com Fish is the Dish
Nick Evans, Chef Tutor at Rick Steins Cookery School, shares some novel ways to make fi sh the star of the festive table...
C 18 | THE WEST COUNTRY FOODLOVER
hristmas is a great time for eating fi sh and given the cold weather you can opt for some really bold fl avours. I like to pan fry a thick piece of white fi sh, such as cod or hake, and serve it with a red wine and chicken stock sauce. Reduce down some red wine and chicken stock, add some Christmas spices like
cloves and cinnamon and fi nish by whisking in a bit of chilled butter. Red wine actually goes really well with white fi sh but should be avoided with oily fi sh such as salmon or mackerel, as the tannins in the wine clash with the oils in the fi sh.
At the cookery school, we have a fantastic way of spicing-up salmon, which is a bit of a game changer and will liven up your taste buds aſt er too much butter and carbs. We get two full fi llets of salmon and rub a Goan masala curry paste between them and tie them together with decorative lengths of raffi a about an inch apart. We then slice between them which leave us with a ‘stuff ed’ fi llet that can be pan fried. It's great served with some pilau rice or a tomato/cucumber salad.
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