Okay, okay, so this might not be the most attractive plate of food you’ve ever seen but it tasted pretty special and, it’s my first foodie blog post of 2019 which I’m pretty happy about.
This recipe I’m about to share (in brief) to me represents the kitchen successes I’ve achieved over the past 12 months and the challenges I’ve set myself in particular during the build up to Christmas. For instance, earlier in December I successfully created a succulent roast pork recipe for the first time and it’s now a household favourite.
Usually duck is something I would have avoided unless shredded with Hoisin sauce and pancake rolls sadly. But, after trying roast duck a handful of times over the past year, I thought it might be about time I tried cooking it myself.
The recipe I chose to follow paired five spiced roast duck with a potato and parsnip gratin and red cabbage. I had some spring greens lying around too so, I took the opportunity to incorporate these into the dish as an additional healthy side.
Not only have I never cooked duck at home but, I’ve also never made a gratin until this recipe either.
I was pleasantly surprised by how easy it was to create the sauce in what I thought was a non traditional way, adding Crème fraîche and chicken stock to my roux until a luxurious sauce formed. Nonetheless, I must admit that making this gratin was the most complicated part of this dish, taking 1 hour and 10 mins to cook.
Once my gratin was in the oven I could focus on the rest of my dish which was relatively straight forward thankfully. Browning my duck for 10 mins in the pan before transfering to a baking tray, covering in five spice and cooking for a further 15 mins in the oven. Cooking my red cabbage was effortless too, sprinkling with sugar, 150ml water and a splash of red wine vinegar for 45 mins. As for my spring greens, they were wilted with olive oil and 1 clove of garlic for 10 minutes.
I mustn’t forget my gravy either. Making a roux with butter and flour, combining with onion marmalade, soy sauce and leaving to cook for 10 mins, before plating up and covering my veg within an inch of it’s life.
I must admit that this is probably the most complicated recipe I’ve tackled in a long time so, when I call this “simple” I mean that the flavours all compliment each other and aren’t complicated. The time management aspect of the dish was a little bit of a juggling act but everything came together perfectly, on time and truly was a success!!
That’s what I love about a roast dinner. The time and effort spent to create something so wonderful is really worthwhile regardless of the time of year.
The most important thing to remember too is that it doesn’t need to be a stressful process. If you select just a few simple ingredients that all pair nicely together, the cooking process should be an enjoyable experience. That stands no matter what the recipe or cuisine you’re cooking too.
This recipe was created by Gousto.
Click here for the full details.