Monday, 7 May 2012

Roast duck with cider, cream and apples

It being a bank holiday I decided to treat myself to a roast dinner. there was only really one possible choice: duck. I found a great recipe from Simon Hopkinson's Week in Week out

The duck was served with a tangy stewed apples and a sauce made only of reduced cider and cream. For a lover of both duck and cider "heavenly" does not even begin to come close to describing how good this was: sweet and tangy and creamy and ducky and appley. Yum. The potatoes and watercress salad serve only as further vehicles to get the maximum amount of sauce and apples into me.

Thus I succumbed to the perennial hazard of cooking for only oneself and ate far too much, just because it tasted so good. My aching belly didn't thank me but my taste buds did.

Here's the (simple) recipe for the apples and cream sauce to accompany a roast duck.

Stewed apples

3 Granny Smiths, peeled, cored, diced
1oz butter
1tbsp caster sugar
Lemon juice

1. Melt the butter then add the apples and sugar.
2. Stew until soft and some sides are slightly caramelised.

Cider sauce

500ml sweet cider
300ml whipping cream

1. Slowly reduce the cider until very dark and syrupy
2. Pour in the cream and whisk together.
3. Bring back to a simmer and stir until of a cream consistency

To pair with a duck. Put a portioned half duck in an oven-proof dish and pour over the sauce. Spoon the apples into any remaining gaps. Bake for 20-25mins until the duck is glazed and everything is re-heated.

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