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Beach inspired enamelware, kitchenware and recipes for bringing food to life.

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Redcurrent Roast Duck

This has to be the most fantastic way to cook a duck.  Crispy on the outside and moist in the middle, if you have a wood fired oven this is one recipe you have to try.  Modify this recipe for a domestic oven.

RED CURRENT GLACED ROAST DUCK

INGREDIENTS

1 large duck, about 2kg

Juice of 2 oranges

2 whole star anise

1 cinnamon stick

30 ml redcurrent jelly

1 small bunch fresh sage leaves

1.5 kg floury potatoes peeled and cut into chunks

2 tbsp. duck fat

½ cup red wine

600 ml chicken stock

30 ml plain flour

Salt and pepper

METHOD

1.       Build up the fire in the oven until the temperature reaches 190 degrees, this will take about 40 minutes.  When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the door to retain the heat.

2.      Put orange juice into a small pan on the stove and simmer gently with the star anise and cinnamon stick for 5 minutes to infuse the orange juice.  Stir in the redcurrent jelly and simmer gently for ten minutes until tacky.  Remove the spices and season the liquid with salt and pepper.  Set aside.

3.      Prick the duck skin all over with a skewer.  Generously brush the orange and recurrent jelly liquid over the duck.  Place the bunch of sage into the duck’s body cavity.

4.      Put the potatoes in a large roasting pan and spoon over the duck fat.  Place the duck on a wire rack and place in the roasting pan, over the potatoes.  Open the oven door and place on the oven floor.

5.      Close the door and roast the duck and potatoes for 1 hour, then take the roasting pan out of the oven.  Remove the duck and the rack from the roasting pan drain off the excess fat and any juices into a measuring cup, and turn the potatoes over.  Replace the rack and duck, and return the roasting pan to the oven for another 30-60 minutes.  Separate the fat from the meat juices in the jug, and set both aside.

6.      Check that the duck is cooked by inserting a skewer into the thigh to make sure the juices run clear.  The potatoes should also be cooked through and crisped up by all the duck fat that has been released.

7.      Transfer the duck to rest on a platter.  Drain the rest of the juices from the roasting pan into the measuring jug.

8.      Put 30ml of the reserved duck fat and the flour into the roasting pan and stir together on the stove.  When the flour has absorbed the fat, stir in the juices from the jug with the red wine and the chicken stock.  Keep stirring until it has come to the boil, then simmer for ten minutes.  Season the gravy with salt and pepper.

9.      Carve the duck meat and serve it with gravy and potatoes and some braised cabbage,

RED CURRENT GLACED ROAST DUCK

INGREDIENTS

1 large duck, about 2kg

Juice of 2 oranges

2 whole star anise

1 cinnamon stick

30 ml redcurrent jelly

1 small bunch fresh sage leaves

1.5 kg floury potatoes peeled and cut into chunks

2 tbsp. duck fat

½ cup red wine

600 ml chicken stock

30 ml plain flour

Salt and pepper

METHOD

1.       Build up the fire in the oven until the temperature reaches 190 degrees, this will take about 40 minutes.  When it is up to temperature, push the fire to the back of the oven with a metal peel or coal hook, and close the door to retain the heat.

2.      Put orange juice into a small pan on the stove and simmer gently with the star anise and cinnamon stick for 5 minutes to infuse the orange juice.  Stir in the redcurrent jelly and simmer gently for ten minutes until tacky.  Remove the spices and season the liquid with salt and pepper.  Set aside.

3.      Prick the duck skin all over with a skewer.  Generously brush the orange and recurrent jelly liquid over the duck.  Place the bunch of sage into the duck’s body cavity.

4.      Put the potatoes in a large roasting pan and spoon over the duck fat.  Place the duck on a wire rack and place in the roasting pan, over the potatoes.  Open the oven door and place on the oven floor.

5.      Close the door and roast the duck and potatoes for 1 hour, then take the roasting pan out of the oven.  Remove the duck and the rack from the roasting pan drain off the excess fat and any juices into a measuring cup, and turn the potatoes over.  Replace the rack and duck, and return the roasting pan to the oven for another 30-60 minutes.  Separate the fat from the meat juices in the jug, and set both aside.

6.      Check that the duck is cooked by inserting a skewer into the thigh to make sure the juices run clear.  The potatoes should also be cooked through and crisped up by all the duck fat that has been released.

7.      Transfer the duck to rest on a platter.  Drain the rest of the juices from the roasting pan into the measuring jug.

8.      Put 30ml of the reserved duck fat and the flour into the roasting pan and stir together on the stove.  When the flour has absorbed the fat, stir in the juices from the jug with the red wine and the chicken stock.  Keep stirring until it has come to the boil, then simmer for ten minutes.  Season the gravy with salt and pepper.

9.      Carve the duck meat and serve it with gravy and potatoes and some braised cabbage,