Duck on couscous

Duck on couscous

If you like duck, this one’s for you! Succulent duck with crispy skin on a moroccan inspired bed of couscous

Recipe

  • 1 large duck breast
  • 300 g. of couscous
  • 1/2 aubergine
  • garlic
  • 1 tomato
  • 1 small onion
  • fresh basil
  • white wine
  • Salt & pepper

Start by cutting the aubergine into discs, sprinkle with a lot of salt and place in a colander for about 30 minutes to draw out the moisture and bitternes. Rinse under water and squeeze out the excess water. Fry in olive oil with chopped garlic until golden brown. Leave to cool.

Cook the couscous, it should be fluffy and light. Chop the  aubergine, tomato, onion and basil and add to the couscous. Season with salt & pepper and some white wine.

Score the duck skin in a cross-hatch pattern, season with plenty of salt & pepper. Fry skin side down on medium heat for about 7-10 minutes. Turn as soon as the skin is nice and crisp, and cook for another 7-10 minutes. Let the meat rest for a couple of minutes before carving it lengthwise. The end result should be crispy skin with a pink center.

Serve with to strips of the duck on top of the couscous.

ENJOY!

 

Spicy thai soup with duck

Spicy thai soup with duck

Winter is getting closer and the temperature is dropping. What better way to keep warm then with a nice spicy soup.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Chopped Chili
  • Mushrooms
  • egg noodles
  • Duck stock (homemade if you have the time..)
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Bean sprouts
  • Fresh Coriander
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Add the coconut milk and stock. Bring to a boil and add the egg noodles.  Let it simmer for about 5 minutes, depending on the noodles cooking time… Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Serve the soup in large bowls with a god helping of bean sprouts and coriander on top. sprinkle with chili.

ENJOY !

RedDuckCurry

Red Duck Curry – Thai style

Some of the first dishes i tried to make when i started cooking 10 year ago was thai currys. All the different flawors intrigued me and getting them to balance turned out to take some practice. Thai basil is one of my favorite asian spices, and it really stands out in this dish.

Recipe

  • Red curry paste
  • Chopped Garlic
  • Chopped Ginger
  • Coconut milk
  • Fresh lime juice
  • Fish sauce
  • scalions
  • red peppers
  • Baby eggplants
  • Duck breast

Fry the curry paste, garlic and ginger , add all the vegetables (cut into mouth size pieces) and fry a couple of minutes. Set aside.

Fry som more curry paste, garlic and ginger, add the coconut milk and let it simmer for 10 minutes adding.  Season with lime juice and fish sauce.

Score the fat of the duck and season it on both sides with a good helping of salt and pepper.

Fry the Duck breast, skin side down until crisp, turn and place in a hot oven, take out and rest for a couple of minutes. Cut into slices

Combine the vegetables, duck slices and curry and a big helping of thai basil. Adjust the seasoning with lime juice and fish sauce if needed.

Sprinkle with thai basil, serve with basmati or jasmine rice and…

ENJOY !