Ok, so I'm just plotting what to do for food the Wench's birthday, as it's coming up very soon. It's going to be the two of us and her parents, and I have a rough idea to do four courses. As a kind of amuse bouche I'm going to do a tomato consommé, as tomatoes are in season and it can all be done well in advance. We have some rather fabulous duck breast in the fridge, which will probably be the focus on the main, but I cannot think what to do with it that isn't just a roast (and bear in mind that duck a l'orange is vile, repellent stuff). Pudding will be something cold and chocolatey, again that can be done in advance and put in the fridge.

So, a starter and a main course that can both be done in about an hour and a half, as I don't finish work until 6. Anyone got any suggestions to throw in the mix?

fascinating, what language is this that you speak? and whats all that mean?

o and I suggest you add gravy otherwise it all sounds very dry and unediable

Wench would be English, amuse bouche and consommé are French.

If you've had duck and thought it needed gravy then you've had very badly cooked duck.

I assumed it was the same as chicken which is most certainly unediable without gravy swordfish needs gravy too

eating ducks is unheard of here

No, no it's not.
First time I had duck was in Scotland.

remember I live in an area that erm isin't that scottish

Duck is greasy, similar to lamb.

I'm not sure about what you could do with duck that isn't roasting, though if your strapped for time might I suggest you try to slow roast/casserole it all day? I don't know how duck would turn out, but beef turns out loverly.

Cooking duck breast in time isn't a problem at all, it doesn't want more than 4-5 minutes in a pan, if that.

Starter? Pear & Avocado crispy parma & pancetta wrapped parcels.

That sounds lush, and I'm now hungry. Bastard.

Jon, my favourite kinda duck is hoisin from the chinese, but I don't suppose that helps...

This recipe looks good - >> Pan Seared Duck Breasts with Wild Mushroom Sauce <<

I've cooked something similar before and it was delectable. However I served it with dumplings rather than baked spuds but you won't have time for that. Might I suggest that you ditch the baked spuds and plump for either boiled Jersey Royals or roasted Whites?

I'd add just a bit of dark brown sugar to balance the tastes out a touch. Also, in order to stop the breasts drying out, if you need the kitchen light on, your pan isn't hot enough.

A good starter
Stuffed mushroom(Large Field ones). I stuff with breadcrumbs, cheese, and some very finly chopped chorizo sausage - then bake in the oven

As for the Duck breasts
the receipe given above or score the skin lighly and rub with 5 spice powder. Pan fry (NO oil req) skin side down first. Turn as needed. When cooked leave rto rest for 5 mins. Then slice to serve it fanned out on the plate
Serve with some stir fryed veg and noodles / rice

My dad had a special request for his birthday, which my mum lovingly prepared for him. It was... fish finger sandwiches


Stop thinking about the bear, and enjoy the food

My mum simply pan-fries the duck breasts. She used to do it with crushed hazel nuts or a berry sauce, but I think the duck is so good by itself that less is definitely more. My dad can't eat the skin anyway, so we turn that into crispy crackling.

With the fat that comes from the duck, you can roast or sauté potatoes. It's also good for Yorkshire puddings, although you won't want them for this meal. Just don't throw away the fat, it's great! It's better for you than dairy fat or lard, so don't be too obsessed by health issues. All good things in moderation, and less of the moderation on a feast day!

Personally, I'd serve with brocolli, carrots and a light gravy. I agree with brataccas on that - a good gravy is the lubricant of the gods. Gravy brings out the flavour of the food. Any other kind of sauce simply takes away from the fabulous flavour of the duck, crispy potatoes and fresh vegetables. For the love of food, don't just use granules! Lightly browned onion in with the duck, the vegetable stock, a little corn flour, black pepper, red wine, herb de provence and salt. If you use a chicken stock cube, don't use a whole one and leave out the salt. Taste it before serving and season until it's right. You want it thick enough to coat the food without being sticky.

Alternatively, you can use a cock au vin recipe with the duck - just shorten the cooking a little, and maybe halve or third the breasts for easy portioning. Cook spuds, shallots and carrots in with the duck, and steam the broccoli. It has the advantage of being pretty much fail safe, really easy, doesn't matter if it's over-cooked a little, keeps hot for second helpings, can be "paused" before it's ready and will definitely taste good. Probably remove the skin before serving; it should fall off easily. Serve with a crispy fresh loaf so any big-eaters can enjoy the lush gravy. You'll need a drinkable bottle of Bordeaux for the cooking, and a very drinkable bottle of Claret / Pinot noir to wash it down.

Enjoy!

<tummy rumbles>

Made a lovely soup last night.

First:
2 bunches or coriander, 2 garlic gloves, 60ml olive oil, rind and juice of 1 lemon.
Blend it all to a sauce consistency adding a little warm water if needed.
Season to taste.
Put to one side.

Then:
Chop 1 onion and add to a large pan with 20ml olive oil. When softened add 2tsp of grated ginger of 1 minute then 1 heaped tbsp of red thai paste for another minute.
Add 1Kg of pumkin (I used Onion squash as pumpkin wasnt available) and add 500ml of vegetable stock and cook until the pumpkin is soft.
Take off the heat and allow the mixture to cool a little before blending to a smooth consistency.
Return to the pan with 400ml of light coconut milk and warm through.
Season to taste.

Finished:
Serve in bowls with a swirl of the previously prepared coriander pesto.
Add finely sliced red onion and red chilli to garnish (optional).


(I'm doing this from memory so hope I didnt forget anything!!!)

I was going to suggest pan frying the duck breast. This is the only meat you should put in to a COLD pan skin side down as it dissolves the fat as it cooks.

Enjoy and pics pls!