Roasted Duck Breast Fillet with Sauteed Oyster Mushrooms and New Potatoes

Duck provides a very different cooking and eating prospect from other fowl, such as chicken or turkey. While chicken or turkey are very lean meats and should always be fully cooked prior to being eaten, duck breasts in particular have more fat on them, the meat is richer and they should be served just that little bit pink in the centre to be enjoyed at their best, in a very similar fashion to lamb.

In this recipe, I have firstly crisped up the skin side of the duck breasts in a frying-pan before finishing them off in a moderately hot oven. I have served them with a sauteed selection of fresh oyster mushrooms, though virtually any type of mushroom will suffice where oyster mushrooms are unavailable.

Ingredients per Person

1 fresh duck breast (skin on)
Generous handful of oyster mushrooms
Baby new potatoes, as required
1 clove of garlic
Pinch of dried sage
Olive oil
Salt and freshly ground black pepper



Method

The oven should be preheated to 190C/375F/Gas Mark 5.

The potatoes should be washed and added to a pot of cold, lightly salted water. They should be placed on to a high heat until the water reaches a boil, at which stage the heat should be reduced and the potatoes allowed to simmer for twenty-five minutes to half an hour.

The duck breast should be seasoned with salt and pepper on the skin side only. A frying-pan should then be brought up to a high heat and the duck breast placed in to the dry pan for three or four minutes. Fat will almost immediately begin to escape from the duck breast, so no oil is required.



The duck breast should then be transferred to a wire rack over a baking tray, flesh side down this time, and placed in to the oven for around twenty-five minutes. It should after this time have cooked almost all the way through, with just that ideal hint of pink in the centre. It should after this time be removed from the oven to a plate and covered with aluminium foil to rest while the potatoes are drained and the mushrooms are quickly sauteed.

The mushrooms could of course be sauteed in the duck fat in the frying-pan which was used previously. In the name of healthier eating, however, and to minimise the amount of saturated fat in the dish, I am instead using olive oil. A couple of tablespoons of oil should be added to a saucepan and brought up to a medium heat. The garlic clove should then be grated in to the pan and the sage added. The garlic should be sweated off for about a minute before the chopped mushrooms are added and cooked for a further couple of minutes, stirring with a wooden spoon.

The duck breast should then be sliced across the way and plated as shown, with the oyster mushrooms and potatoes added alongside.

The Unofficial World Cup of Food 2010 - Denmark

It has not been easy for me to establish any real ancestral connection with any of the countries involved in the FIFA World Cup 2010 to an extent which truly justifies my representing them in this event. Although I am of course aware that no such justification is necessary and I will maybe dabble as a guest here and there as the tournament progresses, I wanted to represent one country with which I can at least appear to establish some form of tentative bond.

In common with most of the other inhabitants of the UK, my heritage will of course be mixed with particularly the Normans and the Saxons of Mainland Western Europe at some stage in the distant past. The most obvious connection which I can claim to a country participating in the FIFA World Cup 2010, however, is that my maternal grandmother's family name was Haldane. There is much debate as to the origins of the name Haldane in Scotland, with some advancing the theory that it was of Norman introduction in the 12th Century, as opposed to earlier Danish introduction. At least for the purposes of this event, however, I am coming down firmly on the side of the more obvious Danish theory and taking the opportunity to guest today as a cook for the country of Denmark.

When most people in the English speaking world hear the words, "Danish," and, "Food," it is probably safe to say that a great many will immediately think of sweet pastries or bacon. There is naturally, however, a great deal more to Danish food than pastries or bacon, as I have found in researching this article. The climate and geography of Denmark means that hardy grains and vegetables form a large part of the Danish diet, as does fresh fish. I had several ideas pencilled in for this project but as soon as I came across Bagte Fiskefilet, I knew beyond doubt what I was cooking.

Bagte Fiskefilet translates at least loosely in to English as, "Baked Fillet of Sole." The fillets are baked in the oven with butter, before being served with a sauce made of butter, lemon juice and prawns/shrimp. I have taken the liberty of using an unfilleted lemon sole here - purely for greater substance in the presented dish - and adding a little parsley to the sauce for colour.

Ingredients (Per Person)

1 lemon sole (gutted - head and tail removed)
2oz butter
2 tsp of roughly chopped prawns/shrimp (pre-cooked)
1 tsp fresh lemon juice
1 tsp freshly chopped parsley
Salt and freshly ground black pepper

Method

I have served this dish with some boiled new potatoes in butter. If you choose to do likewise, the first step will be to get your potatoes on to boil.

Preheat your oven to 400F/200C/Gas Mark 6. Spread a large sheet of aluminium foil on a baking tray and place the lemon sole on it, dark-skinned side uppermost. Make three diagonal cuts across the top of the fish. Use 1 oz of the butter to place a little in each slit and the remainder in the cavity of the fish. Season lightly with salt and pepper and carefully wrap up the fish to form a sealed but loose package. Place it in to the oven and cook for fifteen minutes.

As the sauce takes less than a minute to prepare, wait until the fish is ready and remove it from the oven. Put the butter and lemon juice in to a small saucepan and on to as low a heat as possible while you carefully unwrap the fish - due to escaping steam - and transfer it to the plate. When the butter is almost melted, add the parsley and shrimp/prawns and season with black pepper only. Stir with a wooden spoon to simply heat the shellfish through before carefully spooning the sauce over the fish and serving.

This dish was incredibly easy to make and being such a lover of fresh fish as I am, I was in no doubt that I would enjoy it but I can honestly say that it was even more delicious than I had anticipated and I very much hope you will try it out for yourself at home.

(Note that serving it with Denmark's most famous liquid export is wholly optional!)

The Unofficial World Cup of Food 2010 - England v USA

After all the build up, all the talking, all the hype and all the bravado, the FIFA World Cup 2010 is now upon us. It is time for the players and the coaches who are in South Africa as you read this to put up, or shut up. On Sunday, 11th July, 2010, one of thirty-two national captains will lift the biggest prize in sport: the FIFA World Cup.

It is to food, pleasure and partying, however, that the Unofficial World Cup of Food 2010 is dedicated. Whatever takes place on the pitch is beyond our control. It is now my greatest pleasure to introduce you to those who represent their countries on the first contributary day of The Unofficial World Cup of Food 2010 and I hope very much that you will take the time to view the efforts of both ladies, from whichever side of the Atlantic divide you happen to originate. They have both put in considerable effort, for which I am eternally grateful. If you like what the ladies have shared with you, please take the time to let them know via the links provided to their own websites. If - for whichever unimaginable reason, you don't - you can contact me via the comments option at the bottom of this post. The fault will undoubtedly be a technical one on my part...

Ladies and gentlemen, it is my great pleasure to introduce to you, Marie Rayner and The Thrillbilly Gourmet, cooking for England and the United States of America, respectively. The order in which they are featured is simply that by which FIFA have billed the match.

Cooking for England: Marie Rayner

When Gordon asked me to participate in this fabulous cookery event , being held in association with the World Cup, I was quite chuffed to say the least!! The World Cup is one of the most popular set of football matches here in England, and with it being held in South Africa this time around, that makes it even more special. The whole neighbourhood where I live is one huge testimony to the loyalty of England football fans, with every house being festooned with England Flags and bric a brac! Although I am originally from Canada, I am just as up for this big match as anyone else. I absolutely love this adopted country of mine, and it’s people . . . and I especially love the food here. I put a lot of thought into this dish which I think represents some of the best of what England has to offer in both food and tradition. This is what I aim to achieve each day on my own page, The English Kitchen, where I am debunking the myths of English Cookery, one recipe at a time. This dish is a wonderful meat fest of gargantuan proportions . . . salt marsh lamb (if you can get it), meaty pork sausages, bacon chops and beautiful British rump steaks . . . all grilled to perfection and placed inside individual plate sized traditional Yorkshire puddings, with a tasty garnish of grilled tomatoes and mushrooms. With true English Roasties on the side as well as some tasty cabbage, leeks and peas, this is a dish fit for a king, or at least a group of hungry Footie fans! Go England!!

*Pundit Pudding*
Serves 4

The best of England, served up in your very own Yorkshire pudding bowl! Do plan ahead as the batter for the puddings needs to sit out for an hour at room temperature before baking!

4 Lamb chops, trimmed
4 Small rump Steaks
4 small bacon chops
4 thick and meaty Butcher’s pork and leek sausages
Butter, melted
Salt and fresh ground black pepper
2 Large Tomatoes
4 Large Mushrooms
For the Pudding:
2 large free range eggs, at room temperature
1 tsp salt
1/2 pint milk, at room temperature (1 1/3 cup)
140g plain flour (1 cup)
a little oil or dripping



Make sure all your ingredients for the pudding are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.

Preheat your oven to 230*C/450*F. Place a small amount of oil or dripping into each of four medium sized pie tins. (You will want ones with a six inch base) Place the tins on two baking trays and then put them into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. (You may not use it all.) Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes.

While your puddings are baking cook your meats. Preheat the grill to it’s hottest. Brush the steaks and chops with some melted butter and sprinkle with some sea salt and freshly ground black pepper

Place the sausages on a rack in a grill pan and grill for about 7 to 8 minutes, turning frequently. Add the lamb chops and the rump steaks. Continue to grill for another 5 to 7 minutes, allowing 3 to 5 minutes per side for medium rare. Remove to a heated plate and keep warm. Now grill the bacon chops, allowing 3 to 5 minutes per side. Remove to the heated plate and keep warm.

Slice the tomatoes in half and brush each half with some melted butter, along with the mushrooms. Place all beneath the grill and grill for about 5 minutes. Remove from the grill and season to taste.
Remove the crisp and fluffy puddings from the oven and tip out of the pie tins. Place each one on a heated plate, right side up. (So that it looks like a bowl) Place inside each: one lamb chop, one sausage, one bacon chop and one piece of rump steak. Garnish each with half a grilled tomato and a grilled mushroom.
Serve immediately with some crisp roasted potatoes and a green vegetable on the side. (I used lightly sautéed Savoy cabbage and leek mixed with some tender spring peas.)

Bisto Gravy and Brown Sauce are completely optional!



Cooking for the United States of America: The Thrillbilly Gourmet

For the brine -
1 qt of buttermilk, preferably whole milk buttermilk but any will do
cut up chicken - I use packages of legs - 12 at a time, or breasts, or both, even a whole cut up chicken
kosher salt

For the sauce:
1 cup mayonnaise - don't worry about homemade, by the time you've cooked with it, it won't matter
2/3 cups apple cider vinegar
1 Tbl lemon juice
1 tsp salt
4-5 cranks freshly cracked black pepper
cayenne pepper to taste - the mayonnaise cuts the heat a lot, so I use 2 tsp, or even more

1. Mix all ingredients for the sauce well, and refrigerate. I try to do this several hours ahead so the sauce marries and mellows, but even twenty minutes is good. Before you use it, save some for dipping at the table. You'll only need about half for saucing on the grill.
2. Place the chicken in a large container, and cover with buttermilk. Make sure it's submerged, and refrigerate. Up to over night is good, but try for at least four hours.
3. A couple of hours before you barbecue, drain the chicken and place it on a baking sheet or over a rack and allow it to air dry for a while. You don't want to lose the buttermilk, but you do want the chicken skin as dry as possible so it will crisp.
4. Remove the chicken from the fridge while you preheat your grill. Crank it up - high as it will go. You want lots of heat in there.
5. Salt the chicken on all sides well with the kosher salt. Turn the grill to low, or if using charcoal, find the 'cool' spot. For breasts, the total cook time is 30 minutes. For legs and thighs, the time is 20 minutes - with that said the interior temp with the grill lid shut should stay at just over 400F. You also want to turn the chicken so the skin crisps well on all sides.
6. Once the chicken is nearly done - just a few minutes to go - apply the white sauce with a brush. Keep the lid closed as much as possible so that the sauce adheres well in the heat. I usually douse one side, close the lid for 3-4 minutes, flip it over, coat the second side and repeat. The sauce will burn easily, so be careful.
7. Allow the chicken to rest for at least 5 minutes - 10 if you can wait long enough, and you're good!

England v USA - The Football (Soccer) Match

England and the USA have met in the Group Stages of the World Cup before, back in 1950, in Brazil. At that time, England were the favourites to win the trophy and expected to not only beat the USA, but to do so extremely convincingly. Soccer then was probably even less popular in the USA than it is now and the USA were quoted at an incredible 500/1 to win the tournament. The result?

England 0, USA 1

I hope that these two magnificent recipes have inspired you to cook in advance of the match tonight and to enjoy it to the full. Whoever wins on the pitch tonight, there can be little doubt that both of the above recipes are winners and that the Unofficial World Cup of Food has certainly started in style...