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Hawthorn Duckling - Breast Of Duckling With Hawthorn Berry Sauce And Barley-leek Pilaf - Recipe

Ingredients

How to make it

  • FOR THE HAWTHORN JELLY: Clean the berries well and be double sure that there are no stem parts mixed in with them. Heat the water and the wine in a sauce pan - Add the berries and bring to a boil. Reduce the heat to all but a simmer. Add the orange peeling and the sugar. Simmer it for about half an hour.
  • Purée it (pull ot the orange peel first)and pass through a sieve. Return the sauce to a clean pan and reduce further until it becomes thick and syroplike.
  • FOR THE HAWTHORN SAUCE: Toss the peppercorns lightly in oil and roast them until they are brittle – This will take some of the fight from them.
  • Combine the stock, demi-glace and the berries into yet another sauce pan and reduce it until it is about 2 cups in volume.
  • Finish it with the peppercorns, rosemary and season it with salt.
  • FOR THE PILAF:
  • Put the beer and the water in to a pan and cook the barley at a slow simmer for 45 minutes to an hour until tender. Drain it and rinse it under cold water.
  • Have the leeks, carrots and celery cut into a medium sized dice, the leeks being a bit larger.
  • Heat ¼ lb. of butter in a sauté skillet and sauté the vegetables until the leeks start to brown. Add some garlic and cook a minute and then dump in the barley. Put in just enough stock to keep it moist so that the barley does not stick and cook 4-5 minutes until that stock has been absorbed.
  • Fluff it with some more butter and season it with the salt and pepper.
  • FOR THE DUCK: Remove the fatty skin from the duck breasts and flip it into an iron skillet with a little olive oil – Cook it until it withers up and the oils from the skin exude into the pan. Pull out the skins and sauté the duck breasts to the desired temperature (duck may be eaten med-rare).
  • TO SERVE:
  • Mould the pilaf in the centre of the plate and set two duck breasts crosswise against it. Spoon some of the sauce over the duck and decorate with some rosemary sprigs or if at all possible some hawthorn flowers.
  • If further desired serve some sautéed kale tossed lightly in olive oil and a very light hint of decent mustard.
  • * You may not be so fortunate to have a hawthorn tree in your backyard so you could very well obtain them dry or in the form of a pre-made jelly. If using dry ones add more water and cook them longer. If using a jelly go strait-a-way to STEP 2.

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  • 22566 13 years ago
    Many names to match its guises
    whitethorn quickthorn ske porn hag
    rich too in its folklore listings
    much belies its tetchy tag
    its wry wood (tangled twistings)
    pleurisy-cure a book advises

    old men have a hawthorn look
    pretend to a rough vernacular
    deny once-selves gentle as fairies
    wince at their own spectacular
    maydays (wistful gobbledegook)
    as the young feed off their berries

    Note: not my own...'Hawthorns and the like'...by: RG Gregory


    Yet another...like no other...Great recipe.

    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    While I was reading your recipe, I could smell the aromas floating around your kitchen. Thank you for sharing this very superb recipe and I will try it as soon as I can get fresh duck ( my favorite) You have my 5 forks and I hope you will answer my friend invitation. Joymarie
    Was this review helpful? Yes Flag

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alisdhair Falcarragh, IE

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