As soon as I repair my oven (new element on the way from eSpares ), I’m going to try this recipe that I found in an old copy of the Chichester Organic Gardening Society magazine.
Duckling in a Cloud
4 Duck breasts (boned)
Salt
Grated rind of one Orange
8oz. Frozen Puff Pastry
A little Milk and Egg to glaze
8oz. Raspberries
1 tbsp. Honey
1-2 tbsp. Cassis or Orange Juice
Pre-heat oven to 220c/Gas Mk 6.
Score skin in a lattice pattern and sprinkle with salt and orange rind.
Roast in oven for 25 minutes. Set aside to cool.
Roll out pastry and cut into oblongs about 6 x 8 and cut into lattice
Wrap pastry around each duckling portion.
Brush edges with milk or beaten egg and make neat parcels with the seal underneath.
Put on a baking sheet and refrigerate until ready to cook.
Pre-heat oven to 220c/Gas 6 15 minutes before cooking, place parcels in oven and cook until pastry is well risen and golden. About 10 minutes.
Allow to rest for a few minutes.
Meanwhile, in a saucepan, heat raspberries with honey and cook gently until juices begin to flow.
Add Cassis or orange juice.
Serve fruit in a pool of sauce alongside each parcel with mange tout peas, sautéed potatoes and a green salad.
‘Ickle ducky in a cloud!!!! …… sounds delicipoo …… *quack – sizzle*
I’m sure there’ll be complaints from vegetarians. I haven’t eaten duck for ages. Sounds delish though (I’m after the catering contract for the FMB Christmas party – can you tell?)
poor ickle fluffy ducky awwwwww how could you??
[don't tell anyone I must admit I am partial to duck and pancakes when I have Chinese ....!]
Oooh, that’s delicious isn’t it? Wish I hadn’t read your comment at breakfast time though….. ‘spose I’ll have to make do with muesli.
I’m allergic to duck eggs ….. just sayin’…… if you bake a cake or anything …….