Page 19 - Worthing Lifestyle Jul:Aug 2019
P. 19

Big, juicy, spicy plums! Oo-er missus! They’re exactly what you need to cut through the rich duck. The crisp pak choi blends and adds balance. Duck is a fab meat either spiced up or classically served. Fat and delicious! Serves Four
If you’re a purist you take out the cherry stones, but if you’re hardcore you leave them in. Me, I take them out, but only because I don’t want to pay your dentist bill!
Serves Six - recipe overleaf
for the cherries
500g ripe cherries, stoned 75g caster sugar
75ml kirsch
for the batter
40g salted butter, diced 6 large egg yolks
3 large eggs
150g caster sugar
1⁄2 teaspoon vanilla extract
375ml double cream
75ml cherry brandy
300g strong white bread flour, sifted
for the vanilla anglaise
375ml double cream
375ml full fat milk
2 vanilla pots, split lenghtways and seeds scraped out
9 large egg yolks
60g caster sugar
20ml dark rum
to finish
butter, for greasing
caster sugar, for sprinkling
50g salted pistachio nuts, toasted and chopped
icing sugar, for dusting
2 heads pack choi
3 duck breaks
salt and freshly ground black pepper a bunch of watercress to garnish
for the plum jam
200g caster sugar
200ml white wine vinegar
1 medium chilli, chopped
pinch of chilli powder
2 garlic cloves, sliced
squeeze of lime juice
splash of soy sauce
6 plums, stoned and chopped
1 tablespoon chopped coriander salt and ground ginger
Preheat the oven to 180°C/gas mark 4. Break the pak choi into individual leaves, then split each leaf down its length. Set aside.
Prepare the duck breasts by removing any sinew from the underside of the breast and using a very sharp knife
to score the skin with a series of slashes, being careful not to go too deeply and cut into the flesh.
Heat a frying pan over a medium heat, add the breasts, skin-side down, and cook for about 3 minutes until the skin has caramelised. Pour off the excess fat and reserve.
Lay the duck breasts, skin-side down, in a roasting tin and place in the oven for 7-8 minutes. Remove from the oven and leave to rest for 10 minutes.
Pour the reserved fat and any fat in the roasting tin back in the frying pan and set over a medium heat. Once hot, add the pak choi and toss in
the hot duck fat. Remove from the pan and season with salt and black pepper.
To make the plum jam - heat the sugar and vinegar in a saucepan, stirring until the sugar has dissolved, then cook until the mixture starts to thicken.
Add the chilli and chilli powder, garlic, lime juice and soy sauce, then stir
in the plums and cook for 20-30 minutes until tender.
Add the coriander, then remove the pan from the heat and season with salt and ground ginger.
Carve the duck into slices and divide between four plates, then serve with the pak choi and plum jam, garnished with watercress.

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