Saturday, 7 May 2011

Duck Breast with parsnip chips and garden salad

Braise two Greshingham Duck breasts hard in griddle until skin is crisp, then turn and cook hard.

Remove from heat and slice breasts, place in pyrex dish.

Finely dice fresh (garden) onion, add to dish.
Add grated orange peel and cubed orange.
Add two cloves of garlic, crushed.
Add two tablespoons of grapefruit juice.

Cover and heat in hot oven for twenty minutes.

Serve with Garden salad (lettuce, onion leaves, parsley from garden,
fennel, celery and carrot from shop), parsnip chips and new potatoes.


Not a success.
The orange was too strong and should all have been grated.

The parsnip chips were burnt and not great.

More effort than justified by the result!

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