Mandarin Duck Maryland with Szechuan pepper

Mandarin Duck Maryland with Szechuan pepper

This is the simplest Duck Maryland recipe ever, with a nice aromatic spice element.

Ingredients:
2 Redgate Farm duck Marylands
2 tbsp organic extra virgin olive oil
1 tbsp szechuan pepper
Zest of 1 mandarin, finely grated/zested
1/2 tsp salt (smoked salt if you have it)
1 tbsp vincotto (or balsamic vinegar & 1 tsp sugar)
1/2 tsp freshly ground black pepper
Method:
Grind or pound the Szechuan pepper in a mortar & pestle until it has the texture of a fine powder. Make a marinade by mixing all of the remaining ingredients (except the duck) together in a bowl and allow the spice and zest to infuse for at least 15 minutes.
With a very sharp knife score the skin side of the Marylands being careful not to cut too deeply into the flesh. Rub the marinade all over the duck, especially into the scored skin. Allow to rest for around 30 minutes (if you're not in a hurry).
Preheat your oven to 200C. Sear the duck in an oven-suitable skillet with a very small amount of extra olive oil for a few minutes on both sides until the skin is golden, and then move to the oven. The duck will need to cook for at least another 20-25 minutes.
Serve with baked potatoes, or (my fave) celeriac mash. And a good glass of pinot! 

 

 

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