Seared Duck Breast with a Mango Balsamic Sauce
Ingredients – Serves 1
1 duck breast
50ml Grappolini Paneolio Extra Virgin Olive Oil
10g pink peppercorns, crushed
1 mango, peeled and sliced
100g beef gravy
1 tbsp sugar
1 tbsp butter
2 tbsp Grappolini Grande Aceto Balsamico
A pinch freshly grated nutmeg
Heat the extra virgin olive oil in a frying pan and quickly fry the breast skin down first and then turn over. Peel the new potatoes and bring to the boil in a pan covered in cold water. Drain and mash with the freshly grated nutmeg. Add the crushed peppercorns and set aside keeping it warm in a bain marie.
Put the breast in an ovenproof dish and roast in a preheated oven at 200C for 12 minutes until cooked or slightly pink inside. Meanwhile fry the mango together with the sugar and butter and caramelize. Pour in the beef gravy and balsamic gravy, bring to the boil and let simmer. To serve arrange the mashed potatoes in the center of a plate, cut the duck breast on the slant and pour the balsamic mango sauce around the potatoes.
Preferably cook the duck breast until slightly pink as overcooking will toughen it, lose its flavour and become chewy.
Spiced Pumpkin and Chicken Stew
Ingredients – Serves 4
4 tbsp extra virgin olive oil
800g chicken drumsticks
2 onions, roughly chopped
2 cloves garlic, crushed
½ tbsp harissa paste
2 tbsp plain flour
900ml hot water
4 plum tomatoes, peeled and roughly chopped
250g baby spinach leaves
Heat the extra virgin olive oil in a large casserole. Add the chicken drumsticks and fry until golden in colour. Remove and transfer to a large plate. Add the onion and garlic and cook for 3-4 minutes until softened and translucent. Stir in the harissa paste and flour and cook for another minute.Pour in the hot water, add the drumsticks and bring back to the boil. Cover and simmer for 40 minutes. Cut the pumpkin flesh into cubes and add to the pan. Add the chopped tomatoes and cook for another 30 minutes.Tear the spinach leaves with your hands, add to the pan and cook for another minute. Season with salt and freshly ground pepper and serve.
Preparation time: 45 minutes & Cooking time: 1½ hours