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    Roast duck with figs, pomegranate and sherry syrup on toast.

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    Roast duck with figs, pomegranate and sherry syrup on toast.

    Post  Admin on Sat Dec 09, 2017 9:07 am

    Serves 8.


    INGREDIENTS

    8 duck legs
    250ml stock or cider
    4 slices white sourdough bread
    4 tbsp butter, melted
    1 tbsp sherry vinegar
    2 tbsp soft brown sugar
    175ml medium sherry
    2 figs
    1 pomegranate

    METHOD

    Preheat the oven to 160C/gas mark 3. Put the duck legs in a casserole dish, season with salt and pepper and pour in the stock or cider. Cover with a lid and cook for one to 1 hours, or until the meat is tender and comes away from the bone when you test it with a fork.

    Take the lid off the casserole and cook for a further 10 minutes to allow the juices in the dish to evaporate. You can do this on the hob if that is easier.

    Turn up the oven to 180C/gas mark 4. Toast the bread until golden; cut the slices in half then insert a knife horizontally into each piece and cut to separate you should end up with two thin slices of toast. Brush the uncooked side with the melted butter and bake in the oven until crisp about 10 minutes.

    Put the sherry vinegar, sugar and sherry in a pan and bring to the boil. Simmer until the liquid reduces and thickens, becoming syrupy, then set to one side. You should have about two tablespoons to use as a dressing.

    Slice the figs into eight. Take a rolling pin and gently tap the pomegranate all over to soften the skin. Cut it open with a knife, and the pips should be easy to pick out. Pull the duck meat off the bone and cut into pieces. Put a little on to each piece of crisp toast, with a slice or two of fig, a few pomegranate pips and a little of the syrup. Serve at room temperature.

      Current date/time is Mon Dec 11, 2017 2:32 am