Spanish Style Duck

I do not eat duck very often, but I do love it. Roasting whole ducks can be a little tricky to get right, but more on that at a later date. Duck breasts though are quick and easy. The meat is rich and surrounded by an insulating layer of fat. Most of it is rendered during the cooking process. And there will be a substantial amount of fat left over from the cooking. Do not throw it out (duck fat costs about $20 a can from specialty food stores, so think of it as liquid gold) Keep it, like the French do and use it instead of oil. It will keep for a long time, in the fridge. It is delicious. Duck is available from poultry suppliers.

Ingredients
2 duck breasts
2 garlic cloves, finely chopped
1 tsp of Spanish paprika
Juice and zest of 1 lime
1 dried chlli, crumbled
½ tsp of dried greek oregano
½ tsp dried thyme
1 tbsp of freshly chopped parsley, plus extra to finish
1 tbsp of extra virgin olive oil
Sea salt
Fresh black pepper
A couple of ladles of fresh stock ( I used vegetable)

Method
Take a sharp knife and cut 3 diagonal slashes across each breast.
Now mix together everything but the stock in a bowl.
Add the breasts and rub this marinade all over. Cover and leave to rest at room temperature for a few hours.
Preheat the oven to 220c.
Rub as much of the marinade as you can off the duck breasts, but do not throw out any of it. Place the breasts in a pan just large enough to fit snugly. Roast for about 12 minutes. They should be pink in the middle. (you can cook them well done if you like, but they will be on the dry side) They will be swimming in their own fat. Pour this away for later use
Take the breasts and leave them to rest on a warm plate. In the meantime, add any of the left over marinade to the pan with the stock, deglaze and reduce, over the stove, until syrupy.
Slice the breasts thinly and toss with hot reduction and extra chopped parsley. Arrange on a serving dish and eat. This goes well with braised broad beans and peas. Serves 2.

Paprika & Yoghurt Chicken

In my quest of lighter healthier meals, I came up with this idea of a marinade. I know that there is nothing original about chicken marinated in yoghurt and roasted at a high temperature, Tandoori style. But I have never eaten Tandoori, so its original to me.This marinade is truly addictive and excellent as a dip for dread. Once I have made it, I have to put it away from view, on top of the fridge otherwise I will eat it all well before dinner is served. Out of sight, out of mind I say…..And just a quick note on quantities- I never measure out ingredients for marinades but this is a rough guide. Adjust it to suit your taste.

Ingredients
1 cup sheeps milk yoghurt
1 tiny clove of garlic, very finely chopped
1 tsp Spanish paprika
1 tsp cumin1 tsp dried thyme
1 tbsp fresh coriander, finely chopped
1 tbsp fresh parsley,finely choppedA splash of extra virgin olive oil
Salt and pepper from the grinder
1 kilo free range chicken drumsticks

Method
In a small bowl, combine all the above ingredients except the chicken.
In a much larger bowl, add half the marinade to the chicken. I use my hands to make sure the chicken is well covered.
Leave to marinate for as long as you like. Keep in mind however, longer periods of marinating will require refridgeration. And remember to that meat is better when roasted at room temperature. I leave my meats a good hour out of the fridge before I roast them.
Reserve the other half of the marinade to serve as a sauce with the dinner (or another time, if you wish. I would imagine this would be good with lamb)
Roast your chicken drumsticks at 220c until bronze and crispy, turning over halfway. When the pan appears to be drying out, add a splash of water.
I served this with cubes of crisp roast potato and sweet potato and finished with rosemary. A lovely mid week dinner with not too much effort.