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Рецепт Lorna's Sunny Honey Duck And Brady's Irish Salad
by Global Cookbook

Lorna's Sunny Honey Duck And Brady's Irish Salad
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Ингредиенты

  • 1 x Duck breast, about 250 g
  • 2 Tbsp. Honey
  • 2 x Cloves garlic, minced
  • 1 Tbsp. Soy sauce
  • 4 Tbsp. Extra virgin olive oil
  • 1 pch grnd ginger
  • 3 x Carrots, peeled
  • 1/2 x Onion, minced
  • 1 x 420 gram can green lentils, liquid removed
  • 1 sprg fresh thyme
  • 50 ml White wine
  • 1 x Vegetable stock cube
  • 350 gm Jersey royal potatoes, cut in half
  • 200 gm Greek lowfat yoghurt
  • 2 Tbsp. Minced fresh dill
  • 25 gm Butter
  • 200 gm Sugar snap peas Finely grated zest, juice of 1 orange
  • 1 tsp White wine vinegar
  • 1 pch Caraway seeds, salt and pepper

Инструкции

  1. Preheat the oven to 220c/425f/Gas 7.
  2. 1 For the Duck: Trim the excess skin from the duck, keeping the trimmings.
  3. In a shallow dish mix the honey, 1 clove minced garlic, soy sauce, 1 tbsp extra virgin olive oil, grnd ginger and season. Score the skin on the duck breast with a sharp knife, add in to the dish and turn to coat in the mix.
  4. 2 Heat an ovenproof frying pan. Add in the duck and brown on both sides, transfer the pan to the oven and cook for 10-12 min till cooked to taste.
  5. 3 To make the Lentil Stew: Finely chop 1 carrot. Heat 1 tbsp extra virgin olive oil in a pan. Add in the minced onion and 1 clove minced garlic and soften for a few min. Add in the minced carrot, thyme, liquid removed lentils, white wine, stock cube and 450ml/16fl ounce boiling water. Simmer for 5-8 min till tender and the liquid has reduced. Then season.
  6. 4 Heat 1 tbsp extra virgin olive oil in a small frying pan. Add in the duck skin trimmings and cook till golden brown and crisp. Then drain on kitchen paper.
  7. 5 Pile the lentil mix onto a plate. Thickly slice the duck and arrange on top of lentils. Then scatter the duck skin on top.
  8. 6 For the Salad Plate: Cook the potatoes in a pan of boiling salted water till tender. Drain the cooked potatoes and mix with the lowfat yoghurt and minced dill. Then season.
  9. 7 Heat the butter in a frying pan. Add in the sugar snap peas and cook till just tender.
  10. 8 Remove the peas from the pan, place in a bowl and add in the orange zest, 1 tbsp extra virgin olive oil, white wine vinegar, caraway seeds and season. Then toss together.
  11. 9 Using a potato peeler, cut the remaining carrots into thin ribbons. Add in to the frying pan used to cook the sugar snap peas, add in the orange juice and saute/fry till just tender. Arrange the potato salad, peas and carrots on a plate.