DUCK BREASTS WITH QUINCE GLAZE AND PICKLED RADISHES
Serves 2 EASY 40 mins
WHAT YOU NEED
2 tbsp Irish whiskey
1 tbsp salted butter handful chopped fresh rosemary leaves
150g quince purée (see recipe on facing page)
2 tbsp hot water rendered duck fat (see recipe)
1½ tsp pickling spice
1½ tsp salt
¼ tsp brown sugar fresh thyme sprig
1½ tsp olive oil
125ml (½ cup) water
60ml (¼ cup) vinegar
5 – 10 radishes, halved then thinly sliced using a vegetable peeler
handful fresh basil leaves + extra, to garnish
2 duck breasts, bones removed and skins left intact salt and freshly ground black pepper, to taste
1 tbsp salted butter
HOW TO DO IT
1 For the glaze, put the whiskey in a small saucepan and bring to a boil over high heat. Continue to boil, uncovered, until the whiskey has reduced by ½. Remove from heat and stir in the butter, chopped fresh rosemary leaves, quince purée and 2 tbsp hot water. Set aside until needed.
2 For the pickled radishes, combine the pickling spice, 1½ tsp salt, brown sugar, fresh thyme sprig, olive oil, 125ml (½ cup) water and vinegar in a pot and bring to a boil over medium heat. Once boiling, remove from heat and set aside to cool completely. Meanwhile, place the radish slices in a bowl of ice water. Set aside.
3 For the duck breasts, use a sharp knife to remove any sinews from the meat. Score the skins (be mindful not to cut into the flesh underneath). Season to taste.
4 Place the duck breasts skin side down in a non-stick frying pan. Place over medium heat and fry to render the fat. Once the fat is released from the skins, remove the breasts and add the fat to the glaze. Return the meat to the still-warm pan, add the butter and fry over high heat until the skins turn golden brown and crispy. Turn the duck breasts over and fry on opposite sides until cooked through, about
5 – 10 minutes or until done to your liking. Brush the duck breasts with the glaze in the last 2 minutes of cooking. Remove the meat from the pan and set aside to rest for 5 minutes before cutting the breasts into slices.
5 While the meat is resting, use a slotted spoon to remove the radish slices from the bowl of water. Place on paper towel to absorb excess moisture before tossing the slices with the fresh basil leaves and pickling liquid.
6 Serve the slices of duck breast with the pickled radishes. Garnish with the fresh basil leaves and enjoy with any remaining pickling liquid alongside, for drizzling.
QUINCE TARTES TATIN WITH ROOIBOS-CHAI CUSTARD
Makes 8 A LITTLE EFFORT 1 hr 30 mins
WHAT YOU NEED
2 quinces (approx. 350g each), peeled, cored and cut into 0,5cm thick slices zest and juice of 1 lemon
50g brown/muscovado sugar
1L (4 cups) water
1 tbsp vanilla essence
2 x 400g rolls/sheets store-bought puff pastry, defrosted and cut into 8 discs with a diameter of 12cm each
CARAMEL SAUCE 150g salted butter 150g white sugar
250ml (1 cup) fresh cream 250ml (1 cup) full-cream milk 4 Rooibos chai teabags
1 tsp vanilla essence pinch salt
5 egg yolks
100g castor sugar
HOW TO DO IT
1 For the tartes Tatin, cut 8 squares, measuring 20cm each, out of a sheet of foil. Set aside. Cut 8 squares of the same size out of a sheet of baking paper. Place a square of baking paper on top of a square of foil. Repeat until all of the squares have been paired as such. Place a cookie cutter/small bowl with a diameter of 12cm in the centre of one of the paired squares. Crimp the edges of the foil around the base of the cookie cutter/small bowl so as to create a baking paper-lined casing. Repeat with the remaining squares to make 8 casings. Set aside. Preheat the oven to 200˚C.
2 Place the quince slices, lemon zest and juice, and brown/muscovado sugar in a medium pot. Add the water and 1 tbsp vanilla essence, and bring to a boil over medium heat. Continue to boil until the quince slices are soft, about 10 minutes. Remove from heat.
3 For the caramel sauce, place the butter and white sugar in a medium saucepan over medium heat until the sugar has melted and the mixture turns dark brown in colour. If the butter and sugar split, add a dash of water and whisk to combine. Remove from heat. 4 Spoon 2 tbsp of the caramel sauce into each foil casing. Divide the cooked quince slivers among the casings. Try to arrange the first few slivers in a flat, circular formation as these will form the tops of the tarte Tatins when serving. Cover each casing with a puff pastry disc to form a lid.
5 Arrange the tarte Tatins on a baking sheet and bake in the preheated oven until the pastry lids turn golden brown, about 20 – 30 minutes. Remove from oven and set aside to cool.
6 For the custard, place the cream, milk, teabags, 1 tsp vanilla essence and pinch of salt in a medium pot over medium heat until just boiling. Remove from heat and discard the teabags. Set aside until needed.
7 Place the egg yolks and castor sugar in a large bowl and whisk until well combined. Add the still-warm milk mixture to the egg-yolk mix and whisk until incorporated. Pour the mixture back into the still-warm pot and place over medium-low heat, whisking continuously, until the mixture thickens to a custard-like consistency. Remove from heat and continue to whisk for another minute to prevent the custard from sticking to the base of the pot. Pour the custard into a heatproof jug.
8 To serve, remove the tarte Tatins from the casings, revealing the quince slices on top. Transfer to a serving platter. Enjoy with the Rooibos-chai custard alongside, for drizzling. Makes 8 EASY 50 mins + overnight, to set
WHAT YOU NEED
600ml store-bought mixed berry fruit juice blend
2 quinces, peeled, cored and cut into 8 wedges each