Duck in Sweet and Sour Sauce

Duck in Sweet and Sour Sauce

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Duck in Sweet and Sour Sauce
To celebrate 100 years since Elizabeth David CBE was born I have taken one of her recipes and adapted it for the thermal cooker. Elizabeth David has been the inspiration of many of our chefs today and influenced many home cooks with articles and books about European cuisines and traditional British dishes.
Duck in Sweet and Sour Sauce
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Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Course Duck, Main Dish
Cuisine Italian
Servings
Ingredients
Duck in Sweet and Sour Sauce
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Rating: 0
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Instructions
  1. Season the duck with salt and pepper, roll it in flour.
  2. Heat the rapeseed oil and the butter in the inner pot until the butter has melted.
  3. Place the duck into the pot skin side down in batches to brown.
  4. Once browned remove from the pot and keep to one side for later.
  5. Add the sliced onions and cook until they are soft.
  6. Once soft add the ground cloves, stir and cook for 2 minutes.
  7. Place all the browned duck back into the pot on top of the onions.
  8. Pour over the heated stock and top up with water if the duck is not completely covered. Bring to the boil.
  9. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  10. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D’s Thermal Container.
  11. Shut the lid and leave to thermally cook without power for a minimum of 4 hours.
to serve
  1. Put the sugar in a pan with a little water and heat until it caramelises (turns toffee coloured). Be careful to take it off the heat as soon as the colour changes or it will burn.
  2. Remove the duck from the stock and keep the duck warm while you finish the sauce.
  3. Pour off as much fat as possible from the sauce and stir in the chopped mint.
  4. Carefully stir in the caramelised sugar (it may spit a bit) and the vinegar.
  5. Check the seasoning and adjust if necessary.
  6. Heat the sauce and as soon as it has acquired a thick syrup-like consistency pour it over the duck pieces.
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Savory Fish Crumble

Savory Fish Crumble with New Potatoes

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Savory Fish Crumble with New Potatoes
The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs. You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D's Thermal Cooker.
Savory Fish Crumble
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Course Fish
Cuisine UK
Servings
Ingredients
Course Fish
Cuisine UK
Servings
Ingredients
Savory Fish Crumble
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
  2. Place to one side for later.
  3. Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
  4. Once boiling place the inner pot into the outer insulated container and shut the lid.
  5. Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
  6. Gradually bring to the boil stirring continuously until it thickens.
  7. Turn down the heat and simmer for 5 minutes stirring occasionally.
  8. Check the seasoning and adjust with salt and pepper if necessary.
  9. Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
  10. Sprinkle over the savory crumble mixture and place the lid on the top pot.
  11. Remove the inner pot and bring back to the boil.
  12. Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
  13. Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
  14. Shut the lid and thermal cook without power for a minimum of 2 hours.
  15. Serve with salad or fresh vegetables and crusty bread.
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