Recently I had a request from a friend for a great duck recipe. I have personally never cooked duck before. I’ve eaten it in a risotto and even in a specialty taco, but that was about it. I knew there were some really great recipes out there using the humble duck, so I set myself the task to find a great winter recipe for my friend to try.
It didn’t take long. In fact, only a day ago I’d been given a new book for my birthday to add to my recipe collection – Donna Hay’s ‘Seasons’, a beautifully crafted journey through the various emotions and palates we have as the seasons change. Even if you never cook anything from it, the photographs alone are a good enough reason to flick through this book!
As I made my way through each recipe (mouth watering!) I came across the perfect duck recipe. I’m now so excited about it, I really want to whip it up this weekend! Just have to find a duck now… Thank you Donna.
Thanks for visiting Love Thy Kitchen. If you subscribe via email you’ll get updates straight to your Inbox, for free!
Duck marylands with caramelised apples
3 red apples, halved
1/4 cup (60ml) Calvados (apple brandy)
1/4 cup (45g) brown sugar
1/4 cup sage leaves
1 tbsp olive oil
4 x 300g duck marylands, trimmed
sea salt and cracked black pepper
1/2 cup (125ml) chicken stock
Place the apple, Calvados, brown sugar and sage in a bowl and toss to coat. Set aside.
Heat a large non-stick, ovenproof frying pan over high heat. Add the oil and duck, skin-side down, sprinkle with salt and pepper and cook for 2-3 minutes or until golden. Add the apple, cut-side down, and cook for a further minute. Add the stock and bring to the boil. Place the pan in the oven and cook 25-30 minutes or until the duck and apple are tender and the sauce is sticky.
What are some special ways you have served duck?