Duck

No need to be modest, the duck was great!

 

All measurements are approximated, as I almost never measure anything when I cook,

 

Duck:

-         2-3 400gr frozen duck breast (I had them with skin, but this is a matter of taste since the skin softened up in the oven and became a tad bit chewy)

-         350gr Fig jelly (e.g. Bon Mammon)

-         60gr Dijon musterd (e.g. Maille)

-         3-4 cloves of garlic

-         Salt

-         Pepper (fine)

-         Rosemary (powder)

-         Estragon (dried leaves)

-         Oil

 

Take 2-3 400gr frozen duck breasts, let them thaw in the fridge one day, wash and dry them, make sure no bones or anything are left. Pepper them front and back and put them back in the fridge while making the fig-mustard and preparing the potatoes (below).

 

Mix the fig jelly and mustard, chop or crush and add the garlic, add a dash of rosemary powder, a dash of the estragon leaves and salt to taste.

 

Pre-heat the oven 150°c. Heat some oil in a pan, when it is really hot; fry the duck on all sides to seal the meat a bit. Lay them on an oiled backing tray, (skin up), spread some of the fig-mustard mix on top (not too much, as it may run off, better to add more later). Put the duck breast with the fig-mustard in the oven about 1 hour. Add more fig-mustard as needed.

 

Sauce:

After about 30-40 minutes pour off any juice into a sauce pan. Add the rest of the fig-mustard and a good shot (or three) of red wine, and let simmer on very low heat, stirring occasionally. If the sauce is too fat, skim it carefully off the top. (but honestly, that's what makes the sauce so good)

 

Potatoes:

-         500gr pack of small spring potatoes

-         Salt

-         Paprika powder

-         Fresh rosemary leaves

-         Olive oil

-         Butter, margarine, or butter flavoured fat.

 

Peel and wash the potatoes, cook them shortly in salted water, not too long though, otherwise they get too mashy in the pan. Let them cool. Later, heat some olive oil and the butter on medium heat in the pan. Add the small potatoes, halving the larger ones. Let them fry on medium heat (olive oil burns relatively quickly, so never on too high heat), adding some paprika powder and salt. Shortly before they are to be served, add the fresh rosemary leaves and lower the heat, turn often so that the rosemary doesn't burn. (I fried mine almost an hour on medium then low heat)

 

Blaukraut:

Opened a can of Hengstenberg, 'cause I have never made it myself before ;-)

 

The skin theory:

After I fried the duck, the skin was slightly crunchy, but softened up in the oven. I am thinking it is better to lay the skin side down on the tray and the fig-mustard on top, so that the skin can continue to fry. Or as my wife suggested, cut the skin back, put the fig-mustard on, and then lay the skin back on top. I guess I will have to experiment some more.

 

 

YO!