1、Duck breasts with redcurrant & onion relish

A simple homemade relish really makes this dish really special, complementing the duck to perfection

Duck breasts with redcurrant & onion relish recipe

Ingredients

Method

Pour in the vinegar and bubble down until reduced by half. Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened. Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins. The relish can be made up to a week ahead and stored in the fridge.
  • Using a sharp knife, slash the fat of the duck breasts in a criss-cross, cutting almost through to the flesh. Rub the skin with salt and five-spice powder.
  • Heat a heavy-based frying pan, until you can feel a gentle heat, then place the duck, skin-side down. Cook for 5 mins on a low to medium heat until the fat begin to melt. Spoon over the duck and season.
  • When the skin begins to brown and crisp, after about another 2 mins, tip out the excess fat. Flip over the breasts and cook for another 5 mins on the flesh side. This will give you medium-rare duck. If you prefer well done, cook for a further 3 mins or so. Remove from the heat, allow to stand for 5 mins then slice diagonally. Serve with watercress salad and the relish.

  • https://www.truecookbook.com/recipe/duck-breasts-with-redcurrant-onion-relish-4081/

    2、Roast loin of pork with sage & onion stuffing & gravy

    Sage and sausage meat are stuffed inside a pork loin to create a moist, flavoursome Sunday lunch main for a crowd
    Roast loin of pork with sage & onion stuffing & gravy recipe

    Ingredients

    Method

    1. Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
    2. Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
    3. Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it’s cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
    4. Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

    3、Curried lamb & peas with tomato & onion salad

    Tuck into an authentic homemade lamb curry that's on the table in just 35 minutes
    Curried lamb & peas with tomato & onion salad recipe

    Ingredients

    • 3 tbsp curry paste (we used balti curry paste)
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 500g pack lamb mince
    • 200g frozen peas
    • small bunch coriander, chopped
    • 200g basmati rice
    • 1 red onion, finely chopped
    • 250g pack cherry tomatoes, halved

    Method

    1. Heat the curry paste in a large frying pan until it is fragrant. Add the onion, garlic and lamb, then cook for 15 mins until the mince is really broken down and the onions are soft. Add the frozen peas and some seasoning, cook for 2 mins more, then scatter over half the coriander.
    2. Meanwhile, cook the rice following pack instructions.
    3. Make the salad by mixing the remaining coriander with the red onion and tomatoes. Add some seasoning, then serve with the curried lamb & peas and rice.

    4、Soft-boiled duck egg with bacon & asparagus soldiers

    Boiled egg and soldiers goes grown up, with pancetta and asparagus sourdough fingers and creamy duck eggs
    Soft-boiled duck egg with bacon & asparagus soldiers recipe

    Ingredients

    Method

    1. Heat your grill to high. Snap off the woody ends of the asparagus spears and discard. Cut the bread into 12 soldiers, a little shorter than the asparagus.
    2. Place a spear onto each soldier and wrap tightly with a rasher of bacon. Place on a baking tray, season and grill for 15 mins or until the bacon is crisp.
    3. Bring a pan of salted water to the boil and simmer the duck eggs for about 7 mins, to get a runny yolk and a cooked white. Serve immediately with the warm soldiers for dipping.

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