Cooking Competition (Round 5)
Discussion
Bob the Planner said:
worked out a recipe yesterday. The problem now is finding some duck at a reasonable price - $38/kg seems a bit steep for supermarket quality.
Wow, that is expensive! works out at £24.32/kg. Even fillet steak is less than that here (£23.98/kg)...Tesco prices here...
Duck breast fillets : £17.64/kg (AU$28.45)
Duck legs : £5.42/kg (AU$8.74)
calibrax said:
Wow, that is expensive! works out at £24.32/kg. Even fillet steak is less than that here (£23.98/kg)...
Tesco prices here...
Duck breast fillets : £17.64/kg (AU$28.45)
Duck legs : £5.42/kg (AU$8.74)
I suppose the difference is that Rump is $9.99/kg (£6.19), T-bone at $15.99/kg (£9.91) and fillet at $24.99/kg (£15.50). Chicken fillets are $9.99 too.Tesco prices here...
Duck breast fillets : £17.64/kg (AU$28.45)
Duck legs : £5.42/kg (AU$8.74)
I suppose that things just about even out in the end.
Duck raviolli on the way once I find some duck !
Look like I'll be dipping out on this one. New worktops went in today with a cut out for the hob but still no gas connection. So far this week, KFC, MaccyD, Dominos, an Indian and tonight pizzas in the one bit that works (the oven)! Eating out for dinner tomorrow and Sunday with the rugby club providing lunch 
Here it is - Bob's Duck Ravioli
Montage pic of the preparation
And here is one of the finished article
The bacon minced in with the duck brought out the flavours and the simple tomato and basil sauce with a little garlic and onion complimented the pasta and meats. One of the best things I have cooked for ages and will definitely try again.
Ingredients and method can be supplied on request.
Montage pic of the preparation
And here is one of the finished article
The bacon minced in with the duck brought out the flavours and the simple tomato and basil sauce with a little garlic and onion complimented the pasta and meats. One of the best things I have cooked for ages and will definitely try again.
Ingredients and method can be supplied on request.
Shaw Tarse said:
TomE said:
Bob the Planner said:
Ingredients and method can be supplied on request.
Please! That looks gorgeous!
Duck Ravioli
Ingredients (for 2)
For the pasta
200g Durum Wheat Flour
2 Eggs
¼ tsp Salt
For the filling
180g Duck Breast, skinned (About 1)
40g Smoked Bacon
1 tbsp Butter
15g Onion, grated
20g Parmigiano, grated
¼ tsp Salt
1/8 tsp Pepper
For the sauce
1 400g tin of chopped tomato
30g Onion, grated
1 Clove Garlic, grated
2fl oz Olive Oil
1 tsp Sugar
½ tsp Salt
¼ tsp Pepper
8 Basil Leaves, torn
Garnish
Basil Leaves
Parmigiano
Make the pasta first as it needs to rest.
1. Pile the flour and salt on a work surface and make a well in the centre. Crack an egg into the well and whisk with a fork to incorporate some of the flour. Add he second egg in the same way.
2. Using your hands, mix until you have incorporated all the flour. Clean your hands and work surface, then knead the dough for about 10 minutes using the heal of your hand until elastic.
3. Wrap the dough in cling film and allow to rest for about 90 minutes (min 20, max 3 hrs) .
Next make the filling. Do this immediately after the dough as it needs to cool.
1. Mince the duck using an 8mm cutter. Mince the bacon using a 6mm cutter.
2. Heat the butter in a pan and add the onion and garlic. Stir fry for about a minute to release the flavours.
3. Add the minced bacon and stir fry for a further 30 seconds then add the duck and stir fry until the duck has coloured. Season with salt & pepper, stir in the parmigiano and set aside.
To make the ravioli (20 minutes before serving)
1. Remove the dough from the cling film. Flour a work surface and roll out the dough until 400-500mm square, rotating the dough after each roll.
2. Cut a strip of pasta about 65-70mm wide, cover the rest of the dough to prevent it from drying out. Place teaspoon size piece of filling at 80mm intervals along the dough. Moisten the pasta between the dollops, fold over the pasta and seal around each dollop of filling. Cut into individual pieces using a knife (or pastry cutter if you want krinkly edges). Put on a plate and cover whilst you make the rest of the ravioli.
3. Bring a 4 litres of water to the boil in a LARGE pan and add a tablespoon of salt. Drop in the ravioli individually to stop them sticking to each other (You could rub them with a little olive oil when stacking on the plate and then just pitch the whole lot in). Boil for 5-8 minutes until the pasta is done. Drain in a colander.
Meanwhile make the sauce (OK - I made mine earlier and re-heated)
1. Heat the oil in a pan. Once warm add the onion and garlic and fry or about 1 minute.
2. Add the tomatoes, basil, salt and pepper and allow to cook over a medium low heat for 8-10 minutes until the oil begins to show.
Serve, garnish with basil leaves and grated parmigiano and vegetable of your choice or a salad.
Edited by Bob the Planner on Saturday 2nd April 21:45
Glazed Canard in a Port and Honey sauce wiv cabbage and Rosti. Served avec un oeuf du canard.
Cabbage was braised with pancetta and onion. Poached duck egg on the rosti (rosti in left over duck fat). Duck was panfried he oven roasted. Glazed with honey for the last few minutes.
Sauce was a reduction of home made port with honey and a few cloves until it had almost disappeared.
Cabbage was braised with pancetta and onion. Poached duck egg on the rosti (rosti in left over duck fat). Duck was panfried he oven roasted. Glazed with honey for the last few minutes.
Sauce was a reduction of home made port with honey and a few cloves until it had almost disappeared.
TomE said:
Well I wasn't really sure what to do, so I ended up with a bit of a mish mash of bits....
Duck cooking
And plated....
Pan Fried Duck with bubble and squeak, poached duck egg and a raspberry and bitter chocolate sauce.
Really like the look of this Tom, can we have the raspberry and bitter chocolate sauce recipe please?Duck cooking
And plated....
Pan Fried Duck with bubble and squeak, poached duck egg and a raspberry and bitter chocolate sauce.
My effort.
Duck Breast Bigarade, with a spinach and watercress mousse and a roasted potato and herb stack.
Never made a mousse like that before -worked really well, and the clean leaves taste with garlic, cream and a spot of nutmeg went beautifully with the Duck and almost made the spuds superfluous. -The egg yolks set the mousse in a bain marie. Looks a bit dark in the photo but in real life is a lighter shade of green.
The bigarade sauce is a bit of a lie in that it started classic but needed a bit of oomph and a Merlot deglaze of the pan gave it the pinkish tinge.
Nice -I'd do it again.
Duck Breast Bigarade, with a spinach and watercress mousse and a roasted potato and herb stack.
Never made a mousse like that before -worked really well, and the clean leaves taste with garlic, cream and a spot of nutmeg went beautifully with the Duck and almost made the spuds superfluous. -The egg yolks set the mousse in a bain marie. Looks a bit dark in the photo but in real life is a lighter shade of green.
The bigarade sauce is a bit of a lie in that it started classic but needed a bit of oomph and a Merlot deglaze of the pan gave it the pinkish tinge.
Nice -I'd do it again.
Vanessa B said:
Really like the look of this Tom, can we have the raspberry and bitter chocolate sauce recipe please?
Thanks! Unfortunately you can't have the Raspberry and bitter chocolate sauce recipe, but what I can give you is the blackberry and bitter chocolate sauce recipe (not entirely sure why I put raspberry initially on the post!!)Anyway, its a bit complicated and faffy but...
Take raspberrys and put in blender
Melt 85% cocoa chocolate in microwave
and err.....mix!
TomE said:
Vanessa B said:
Really like the look of this Tom, can we have the raspberry and bitter chocolate sauce recipe please?
Thanks! Unfortunately you can't have the Raspberry and bitter chocolate sauce recipe, but what I can give you is the blackberry and bitter chocolate sauce recipe (not entirely sure why I put raspberry initially on the post!!)Anyway, its a bit complicated and faffy but...
Take raspberrys and put in blender
Melt 85% cocoa chocolate in microwave
and err.....mix!
Thanks for the recipe. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff