大象传媒

Apple and spice glazed shredded duck breast

• 2 duck breasts
• 2 tablespoons apple jelly
• 1 star anise
• pinch cinnamon
• 1 teaspoon shredded root ginger
• 200ml dry cider
• 2 teaspoons cider vinegar

Season the duck breasts with salt and place skin side down in a dry frying pan on a low heat. Cook for about 10 minutes or until skin is golden and starting to crisp. Drain any fat off the pan (keep this for roasties) and turn over and cook for another 10 minutes or until cooked through. Remove from pan and rest.

Add the apple jelly, spices, cider and vinegar to the pan and cook to a thick sauce.

Slice the duck breasts and toss in the sauce to coat.

听

Scallion Pancakes

• 1 duck egg or 2 small eggs
• 100ml buttermilk
• 150g soda bread flour
• pinch salt
• 4 chopped scallions

Whisk the egg and milk and sift in the flour and salt.

Whisk and add the scallions. Rest for 10 minutes.

Wipe a pan with a little oil and drop dessertspoons of the batter into the pan. When bubbles appear, flip over and cook for a further minute. Repeat with the batter and set aside.

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Shaved celery, apple and shallot salad

• 4 sticks celery
• 1 red apple
• 2 large shallots
• 1 tablespoon apple jelly
• 2 tablespoons cider vinegar
• 2 teaspoons mustard
• 50ml olive oil or rapeseed
• salt and pepper to taste

Peel the celery with a potato peeler until theres only a shred left. Finely chop the remaining piece and place in water with icecubes.

Add a tablespoon of the vinegar to the water.

Quarter and core the apple. Slice each quarter thinly and then cut into sticks. Toss into the celery.

Peel and finely slice the shallots into rings and add.

Chill for 30 minutes then drain well and pat dry with kitchen paper.

Whisk the jelly, vinegar and mustard together and drizzle in the oil and whisk until incorporated.

Add the vegetables,听 toss well, season and place on to the pancakes.