Refuel – Roasted Duck & Veg.

This Sunday I decided to launch my blog.  This start was long overdue, but after a talk with my mentor and a visit from my cousin, here I am!!

I was babysitting the entire weekend, my sister was in Istanbul for a hen do and my brother-in-law was in Ibiza for a stag do (I definitely drew the short straw!).

We all (kids included) survived the weekend,  so I decided to cook us a tasty dinner. I guessed all of us could do with a little refuelling.

Why couldn’t I just simply cook something that was in the fridge?  Oh no, not me!

Forgetting that Tesco is not the most exciting place for a 2 and 5 year old, I entered the shop quickly thinking about what I could make and grabbed any item that appealed.

In between my niece and nephew screaming over who would hold the basket I managed to purchase the following:

Tesco receipt

The prep.part – serves 6.

  • Oven on to preheat at 180°C.
  • Scored the skin of the duck breasts( 6 breasts) and placed in a marinade (skin up) of salt, pepper, 100ml of dark soy and 2 tablespoons of honey.  Covered with cling film and placed in the fridge.
  • Chucked the corn on the cobs in the oven to roast.  Just simply washed them and roasted them as they are for 35 minutes.
  • Julienned 3cm of ginger, 1/2 a scotch bonnet (forgot to get birdseye chillies in the mad supermarket dash avec le kidlets) and finely sliced 2 large garlic cloves.
  • Washed the remaining veg. and roughly chopped the broccoli and sliced the spring onions.
  • Roughly cut up oranges into chunks.

The cooking/assembling part

Dressing for the veg.

This is an adaptation of Jamie Oliver’s clementine dressing (Jamie’s Great Britain) that I constantly make since coming across it 2 years ago.  I usually use it to dress salads but decided to try using some walnut oil, which can be great on a salad for that nutty flavour but I wanted to warm it to eliminate the strong and slightly bitter after taste it leaves in your mouth if it was served at room temperature.

Threw the garlic and ginger into a jug along with the oranges, slightly mushing some of the oranges to release some of the sweet juice.  Added 25ml of rapeseed oil, 75ml of extra virgin olive oil and 10ml of walnut oil.  2 tablespoons of red and white wine vinegar. Salt and pepper.  A glug of honey.  I ended up adding another glug since the walnut oil was a still a little overpowering.

The duck – slightly pink and a little bloody

Removed it from the fridge about 10 minutes before cooking and added the scotch bonnet to it so that the heat would not be too intense.  Put a frying pan onto heat and lightly fried, skin side down first, to brown the duck breasts a little before returning back to the dish they marinated in and placing in the oven for 5 minutes at  180°C ( 10 mins. for medium rare, 15 mins. for medium well and 20 mins. for well done).  No oil was added to the frying pan since an ample amount of fat is released from the duck skin.  Once cooked simply just sliced the duck breast.

The veg.

Put a large frying pan onto heat and once hot spooned in 2 tablespoons of the dressing leaving behind the orange chunks but drew out the ginger and garlic to lightly fry.  Added the mangetout (green and purple. WOWee), broccoli and beansprouts and slowly spooned in the remains of the dressing, this time along with the orange chunks and fried for a further 3 minutes.  Threw in the spring onions and the orange chunks for the last remaining minute of cooking.  Removed the corn from the cob by slicing down the corn on the cob with a chef’s knife.  Threw all the veg. onto  a platter and mixed together finishing it off a little few slices of scotch bonnet to add some colour.

Roast Duck and Veg.

Dinner time!  Kids bathed and in bed (by their parents) and it was time to eat.  Served 6 of us and there was even a little duck leftover for my dinner the next evening.





4 thoughts on “Refuel – Roasted Duck & Veg.

  1. Kate macmillan

    Hey Nims!
    I’m going to make the duck tonight but as the weather’s so gorgeous I want to do salad instead of the veg. What salad should I do that compliments the duck and the dressing? (Husbando doesn’t like corgette…)


    1. Nim's Din

      Simply peel courgettes (or cucumbers) and carrots, forming ribbons, all raw. Then sprinkle some crushed cashews on top. Then you can still use the same dressing. I’d say use only use a small amount of walnut oil if you are using it for a salad. Enjoy! X


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