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Braised Duck Legs with Sticky Shallots

Braised Duck Legs with Sticky Shallots recipe, eat well on universal credit

This was the 3rd meal we got out of a special offer Duck at £7. So Portion by portion it was better value than a similar sized Chicken and so much better tasting.

Ingredients:-

2 Duck Legs (We also added the Wings, but there’s really not much meat on them)
1 Onion, finely diced
2 Cloves of Garlic, minced
125Ml of Red Wine (£1.25 from the local B&Ms – probably not good drinking, but good for cooking)
300Ml of Chicken Stock
1 Orange, Zested, plus the juice of half of it
1 Tbsp of Tomato Puree
1 Bay Leaf
30G of Margarine
2 Tbsp of Balsamic Vinegar
8 Shallots, peeled and trimmed
1 Tbsp of Parsley, chopped (We have a Parsley plant of the undead on the balcony!)
2 Tbsp of Olive Oil
5 Tbsp of Water
Salt & Pepper to season

Method:-

(1) Heat 1 Tbsp of Oil over a medium heat. Season the Duck with Salt & Pepper and fry for 3 to 4 minutes on each side.
(2) Remove and set aside.
(3) Add the Onions and fry until softened.
(4) add ¾ of the minced Garlic and fry for 20 seconds.
(5) Stir in the Wine, Stock, Orange Juice, Tomato Puree and Bay Leave.
(6) Season with Salt & Pepper and bring to the boil.
(7) Return the Duck Legs to the pan.
(8) Cover and cook for about an hour over a low heat, until cooked.
(9) Add the Oil, Vinegar and Water and season to taste.
(10) Melt Margarine over a low heat in a different pan.
(11) Stir in the Shallots, cover and cook for about 30 minutes, stirring occasionally.
(12) Uncover for the last 10 minutes.
(13) Preheat the grill to a high heat.
(14) Place the Duck Legs on the rack and grill until crisp.
(15) Bring the sauce to a boil and add 10g of Margarine stirring until the sauce thickens.
(16) Mix the remaining Garlic with the Orange Zest and Parsley.
(17) Spoon the Sauce over the Duck and garnish the Parsley.
(18) Serve with the Sticky Shallots.

Duck is quite a fatty meat, which is good, as the flavour and richness mean you don’t feel the need to eat quite as much. This was a restaurant standard meal made from really inexpensive ingredients.

 

 

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Pasta in a classic Tomato Based Sauce - Oh Scrub that....

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Category: Recipes

Pasta in a classic Tomato Based Sauce - Oh Scrub that recipe, eat well on universal credit

These boneless Chicken Thighs were in the yellow sticker fridge. So initially we intended to do a Pasta sort of gig. Somewhere at some time our plans were lost in the translation! Looked and tasted quite a lot like a Stir-fry to us…….

Spicy Chinese Chicken

Marinade Ingredients:-

4 Boneless Chicken Thighs, cut into cubes
1 Egg
1 Tbsp of Garlic & Ginger Paste (Sue made her own)
2 Tbsp of Soy Sauce ( Gluten free for us)
1 Tsp of Chilli Powder
2 Tbsp of Cornflour

Sauce Ingredients:-

1 Small Red Onion, sliced
2 Tsp of Garlic & Ginger Paste
1 Green Chilli, de-seeded and chopped
3 Tbsp of Tomato Ketchup
1 Tsp of Honey
1 Tbsp of Sweet Chilli Sauce
1 Tbsp of Soy Sauce (Gluten free here)
A handful of Cashew Nuts, chopped
½ a pack of Baby Sweetcorn
4 Mushrooms, sliced
3 sheets of dried Kelp, soaked and cut into strips
1 Nest of Rice Noodles
Green of Spring Onions to garnish
Sesame Seeds to garnish
Oil to fry

Method:-

(1) Combine all the Marinade ingredients.
(2) Stir in the Chicken and stir well.
(3) Place in the fridge for ½ an hour.
(4) In a large frying pan heat Oil on a medium heat.
(5) Fry the Chicken until crispy and cooked through.
(6) Remove and set aside on kitchen paper to drain.
(7) Add the Onions and cook until softened.
(8) Add the Garlic & Ginger Paste and Chillies – cooking for a further minute.
(9) Add the Mushrooms & Sweetcorn and stir in.
(10) Add the Honey, Soy Sauce, Chilli Sauce & Ketchup and allow to simmer.
(11) Boil the Rice Noodles and drain. Running cold water over them.
(12) Boil ¾ of the Kelp until softened.
(13) Fire up a fryer and heat to 170c.
(14) deep fry the remain Kelp until crispy and set aside.
(15) Deep fry the Chicken to re-heat and brown, until eat piece floats.
(16) Remove and drain.
(17) Run boiling water through the Noodles and add to plates.
(18) Add the boiled Kelp and layer the Chicken over the top.
(19) Pour over the stir-fried sauce.
(20) Garnish with the chopped Nuts, Sesame Seeds and Fried Kelp.

We really enjoyed this, even though it is far from the Italian gig we had planned. The deep fried Kelp worked really well. But when we do this sort of thing again it needs to be served as a side. The steam from below very quickly destroyed the crispy texture and it reverted to its natural slightly vegetative state. (Read it went soggy!)  



 

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