Barbary Duck Breasts(x2) [400g] Price: £11.85
Barbary Duck Breasts [0.500kg]
Duck meat is primarily from the breasts and legs with the the leg meat being darker and somewhat fattier than the meat of the breasts, although the breast meat is darker than the breast meat of a chicken or a turkey.
Duck has a layer of fat between the skin and the meat. De-boned duck breast can be grilled like steak, usually leaving the skin and fat on.
Take care not to overcook the Barbary or it will become tough and dry. It's a good idea to baste the meat during roasting, or cover the breast with bacon. Barbary duck can also be roasted with water in the tin, loosely covered with a layer of aluminium foil, to steam it as it roasts. Remove the foil for the final ten minutes of cooking to brown the skin.
Curry Glazed Duck Legs
Ingredients (serves 6)
6 to 8 x Osgrow Duck legs
1 to 2 x Jalapeno peppers -- seeded & sliced
2 tblsp fresh Ginger -- peeled & sliced
2 tsp Curry powder
2 x cloves Garlic
2 x Oranges
2 x Limes
1 cup Chicken stock
Salt & Pepper to taste
Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor. Blend, adding just enough olive oil to form a fine paste of the ingredients. Preheat oven to 400. Rinse duck legs in cold water and pat dry. Rub paste mixture on the duck legs and place in a roasting pan. Bake, uncovered, for one hour.
Remove duck legs from pan and discard the fat and juices that have accumulated. Reduce oven to 325. In a small bowl, combine the juice of two oranges, two limes and chicken stock. Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs. Cover the pan with foil and return to oven for 20 to 30 minutes.
Remove duck legs from oven. Drain off and reserve the pan juices in a small saucepan. Increase oven temperature to 350. Return legs to the pan and roast , uncovered, for 5 to 10 minutes to re-crisp the skin. (This can be done over a charcoal fire on an outdoor grill for the same amount of time.) While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauted apples, onions & red cabbage is a great accompaniment.
Roast Duck Breast with Sage & Onion Puree
Ingredients (serves 4)
2 x Osgrow Duck Breasts
454g New potatoes
Salt and Pepper
3 x Sprigs of Sage
2 x medium Onions
10 fl Milk
Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C. Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes. Peel and chop the onions as finely as possible and saut in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. Serve with french beans or broccoli.
Vietnamese BBQ Duck Breast
Ingredients (serves 2)
4 x Osgrow Duck breasts, de-boned and skinned
2 tblsp Oil
4 tblsp Vinegar
1 x Clove Garlic, minced
1/2 Inch chunk ginger root - crumbled
1/2 tsp Dried Chile Peppers or more
Combine all the ingredients and marinade the duck breasts for two days in the mixture. The peppers can be increased up to 2 tsp according to taste. Drain breasts and grill over charcoal/gas, brushing on extra marinade as required. Serve with rice.