It’s Easter Monday and I worked from home today.Continue reading “Oven-cooked salmon with leftover sous vide duck and curry red cabbage”
Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.
- Duck breast
- Iodised salt
- Red cabbage
- Chicken stock
- Coconut cream
- Curry powder
- Lime juice
- Whole black peppercorns
- Remove two breasts from the packaging.
- Rub some iodised salt over the skin of your breasts.
- Place your breasts into plastic bags and vacuum seal them.
- Put one of your breasts in the freezer to enjoy on another day.
- Heat up your water bath to 55 °C and then insert your breast for 1 hour.
- At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
- Chop up a red cabbage.
- Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
- Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
- Add a can of coconut cream and a couple of tablespoons of curry powder.
- Bring the cabbage and coconut cream to a simmer.
- Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
- With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
- Add the juice of one lemon to the curry red cabbage and duck and stir through.
- Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
- Eat with chopsticks.
Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee
I’ve got a few pork sausages left in a packet I bought on the weekend as well as a couple of duck breasts which I cooked on Saturday evening.
I like a curry with coconut cream and this meal was pretty simple to make with a can of coconut cream. I always keep a can in the shelf of shame.Continue reading “Curry pork sausage and duck breast”
I’ve been struggling with a bad headache all day today. I was meant to go out to dinner with work friends to farewell a couple of colleagues. Unfortunately, later in the afternoon I felt like I was also becoming febrile.
…and no, I have not been to Wuhan recently.
The only thing I had at home to eat was a duck breast and some frozen potato mash.Continue reading “Sick bed roast duck breast and potato mash”
It was nice having some duck with my melted butter.
- Duck breast (just one, you don’t want to be greedy with breasts)
- Mushrooms (I bought about four small mushrooms and sliced them)
- Spring onions (I sliced about 5 cm worth of about 10 blades)
- Butter (A generous knob because I am a generous knob)
- Frozen peas and corn (About half a cup)
- Avocado (Sliced cheeks)
- Heat a frypan.
- Squirt in some Queensland nut oil.
- Sauté the sliced mushrooms and spring onions until soft.
- Clear a bit of the frypan and lay the duck breast down skin side down.
- Put a lid on the frypan and cook for 10 minutes.
- Turn the duck breast over and cook for another five minutes with the lid on.
- Remove the duck breast from the frypan and add the butter to the mushrooms and spring onions along with the frozen peas and corn.
- Cook until the peas and corn are warmed through.
- Serve the duck breast with the buttery mushroom sauce and the sliced avocado cheeks.
Monday lunch. Leftover sous vide duck with carrot, celery, and dates.
Duck, Carrot, Celery, Dates
- Slice the remaining duck breast and put it into a container.
- Slice the carrot, celery, and dates and put in the same container as the duck.
- Eat for lunch
This is a filling yet light lunch with no added sugar
Check out the podcast.
Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.
- Black beans
- Coconut cream
- Duck breast
- Lime juice
- Lime zest
- Peanut paste
- Red curry paste
- Squid rings
Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings.
I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas.
I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced.
There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through.
Check out the podcast broadcast.
I’ve just posted a recipe to Yummy Lummy.
It’s a recipe for sous vide squid and duck with a mango, nectarine, and avocado salad dressed with lime juice and olive oil.