I’m a writer and a mum of two young people.
The tiger safari remains on hold, and most of my trekking takes place near Lake Hawea and Wanaka in New Zealand.
Courtesy of Jules, here are the ducks who have made their home on the roof terrace outside Marshall Wace on top of the Adelphi building. The hedge funders have made them a shelter complete with straw.
1 comment:
Anonymous
said...
You may want this recipe Rac! I know Duck is one of your favourites!
[Recipe stolen from BBC website]
Quick duck confit with damson and juniper relish
Serves 4
duck Preparation time over 2 hours Cooking time 1 to 2 hours Ingredients
4 duck thighs ½ tbsp coarse salt 1 tsp black peppercorns 1 tsp coriander seeds 5 juniper berries 110g/4oz duck or goose fat or lard For the relish 450g/1lb damsons 45g/1½oz demerara sugar 10 juniper berries, crushed a good sprig of thyme
Method
1. Dry the duck thighs on kitchen paper. Pound the salt with the peppercorns, coriander seeds and juniper berries until all are roughly crushed. Rub the mixture into the skin of the duck thighs and leave for 1-3 hours. 2. Preheat the oven to 130C/250F/Gas 1. 3. Melt the duck or goose fat or lard over a gentle heat. Rinse the duck thighs and pat dry. Place in a close-fitting ovenproof dish. Pour over the melted fat. 4. Cover with foil and cook in the oven, turning the pieces every half hour or so, for about one-and-a-half hours or until thoroughly cooked through and tender. 5. Leave to cool in the fat. If not using immediately, cover with a clean piece of foil and store in the fridge. 6. To make the relish, put the damsons, sugar, juniper and thyme into a heavy-based saucepan and add a dash of water. Place over a moderate heat and cook gently until the juices begin to run. 7. Raise the heat a little and cook, stirring occasionally, until the damsons are tender, having split their skins. Draw off the heat and leave to cool. Store in a covered bowl until needed. 8. To finish the dish, preheat the oven to 220C/425F/Gas 7. 9. Take the pieces of duck out of their cooking fat and lay on a baking tray. Roast for 20-30 minutes until crisp, browned and heated right through. 10. Warm the relish gently and serve with the duck.
Both duck and relish can be cooked well in advance - several days - and reheated when called for.
1 comment:
You may want this recipe Rac! I know Duck is one of your favourites!
[Recipe stolen from BBC website]
Quick duck confit with damson and juniper relish
Serves 4
duck
Preparation time over 2 hours
Cooking time 1 to 2 hours
Ingredients
4 duck thighs
½ tbsp coarse salt
1 tsp black peppercorns
1 tsp coriander seeds
5 juniper berries
110g/4oz duck or goose fat or lard
For the relish
450g/1lb damsons
45g/1½oz demerara sugar
10 juniper berries, crushed
a good sprig of thyme
Method
1. Dry the duck thighs on kitchen paper. Pound the salt with the peppercorns, coriander seeds and juniper berries until all are roughly crushed. Rub the mixture into the skin of the duck thighs and leave for 1-3 hours.
2. Preheat the oven to 130C/250F/Gas 1.
3. Melt the duck or goose fat or lard over a gentle heat. Rinse the duck thighs and pat dry. Place in a close-fitting ovenproof dish. Pour over the melted fat.
4. Cover with foil and cook in the oven, turning the pieces every half hour or so, for about one-and-a-half hours or until thoroughly cooked through and tender.
5. Leave to cool in the fat. If not using immediately, cover with a clean piece of foil and store in the fridge.
6. To make the relish, put the damsons, sugar, juniper and thyme into a heavy-based saucepan and add a dash of water. Place over a moderate heat and cook gently until the juices begin to run.
7. Raise the heat a little and cook, stirring occasionally, until the damsons are tender, having split their skins. Draw off the heat and leave to cool. Store in a covered bowl until needed.
8. To finish the dish, preheat the oven to 220C/425F/Gas 7.
9. Take the pieces of duck out of their cooking fat and lay on a baking tray. Roast for 20-30 minutes until crisp, browned and heated right through.
10. Warm the relish gently and serve with the duck.
Both duck and relish can be cooked well in advance - several days - and reheated when called for.
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