Sunday, 29 November 2009

Duck with Orange Salsa

The uncooked salsa (i assume salsa is always raw?!) really lifted the roasted duck - its a salsa to always bear in mind whenever you cook duck, particularly as its so easy to make.  Nigella suggests duck breasts but i used a duck leg which worked just as well.

- Slash the skin of 4-5 duck breasts, sprinkle with soy sauce and cook for 20 mins on a rack at 200C.
- Meanwhile, peel 2 oranges (i used clementines) and slice into small chunks.
- Finely chop 1/2 red onion and a fresh chilli, and add to the oranges, along with a good clump chopped coriander and 1/2 as much mint.
- Sprinkle with salt and squeeze 1/2 lime over it.
- Take the duck out of the oven and add the salsa.

I cooked this back in camden, together with the panchphoran potatoes and the pomegranite aubergine for tara, and it all seemed to work together.

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