Christine McFadden Cookery and Food Writing
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Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Caponata
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick Pea Pancakes with Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Membrillo
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup
with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Ice-Cream
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with
Star Anise, Coriander
and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Festive Christmas recipes duck salad walnuts
 
 
Duck turnips christmas menu recipe development
 

Warm Duck Breasts with Peppery Leaves, Radishes
and Walnuts

Juicy duck breasts, peppery leaves, crunchy radishes and walnuts make a stylish salad with mouth-watering textures and flavours.
Serves 2 as a starter or light meal

boneless duck breasts 2, weighing about 200g each
sea salt flakes
freshly ground black pepper
peppery salad leaves (such as watercress, mizuna, baby bok choy)
spring onions 2 large, thinly sliced at an angle, some green part included
radishes 4, thinly sliced at an angle
walnut oil
balsamic vinegar
walnut halves two small handfuls (about 20g), halved

1) Preheat the grill to highest heat. Wash the duck breasts and pat dry with paper towels. Rub the duck skin with sea salt, and season both sides with salt and pepper.

2) Place skin side down on a rack in a grill pan. Cook under the preheated grill, about 20cm away from the heat source, for 10 minutes. Turn the breasts over and grill for 5–7 minutes more, until the skin is crispy and the flesh still juicy and pink. Leave to rest in a warm place for at least 15 minutes.

3) Put the salad leaves, spring onions and radishes in a bowl. Sprinkle with a little sea salt and freshly ground black pepper. Toss with enough walnut oil to barely coat the leaves then add the merest splash of balsamic vinegar.

4) Divide the salad between serving plates. Thinly slice the duck at an angle and arrange attractively on top, along with the walnut pieces. Sprinkle with a little more sea salt, walnut oil and balsamic vinegar. Serve while the duck is still warm.

Cook's note
• Don’t worry if the duck breasts look pink when you take them out of the
oven – the meat will continue to cook as it rests.

 

Recipe © Christine McFadden, December 2021

 

 

Grilled Duck Breasts with Glazed Turnips and Orange

This is a great mix of flavours and textures: sweet juicy duck, slightly bitter crunchy turnips with a hint of citrus. Lightly cooked peas would be a good accompaniment, or a leafy green vegetable such as Savoy cabbage or Swiss chard.
Serves 2

boneless duck breasts 2, weighing about 200g each
freshly ground black pepper
for the turnips:
turnips 4 small, peeled, halved and cut into thirds
butter a large knob
freshly ground black pepper
sugar 1 tbsp
orange finely grated zest of ½
good-quality chicken stock or vegetable bouillon 5 tbsp
sea salt
orange juice a good squeeze
flat-leaved parsley chopped to make 1 tbsp
to serve:
peas or leafy greens

1) Bring a large saucepan of salted water to the boil (for the turnips). Preheat the grill to highest heat.

2) Wash the duck breasts and pat dry with paper towels. Rub the duck skin with sea salt, and season both sides with salt and pepper. Place skin side down on a rack in a grill pan. Cook under the preheated grill, about 20cm away from the heat source, for 10 minutes. Turn the breasts over and grill for 5–7 minutes more until the skin is crispy and the flesh still juicy and pink. Leave to rest in a warm place while you cook the turnips.

3) Plunge the prepared turnips into the pan of boiling salted water. Cook for 4–5 minutes, or until barely tender, then drain.

4) Melt the butter in a frying pan in which the turnips will fit snugly in a single layer. Once the butter is foaming, slip in the turnips, sprinkle with freshly ground black pepper, the sugar and orange zest. Cook over medium to high heat, turning, until the turnips are beginning to colour at the edges.

5) Pour in the stock, season with salt and pepper, then simmer briskly for a few minutes, or until the liquid is reduced and syrupy. Stir in the orange juice and sprinkle with the chopped parsley.

6) Thinly slice the duck breasts at an angle. Divide the turnips and your chosen green vegetable between two warmed serving plates. Arrange the duck slices on top, pouring over any juices that have accumulated.

 

Recipe © Christine McFadden, December 2021

    Photography: Christine McFadden    
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