Saturday, October 2, 2010

Tip of the Day

Roast Duck
On a pauper's budget, meat can be a bit of a luxury but here's a tip for you, in France I noticed that near the supermarket's closing time on a wednesday evening the meat aisle is full of offers. Further inspection led me to realise that most of the meats sell by dates are on a wednesday so near closing time they slash the prices so that they try to sell what will have to go in the bin at closing time. Of course I snap these fantastic offers up and freeze. Try a bit of your own detective work in your local supermarket.

This little secret is how I got two large duck thighs for 2€ price slashed from 14€!

So tonight we had roasted duck thighs and spinach with roast potatoes. Delicious.

Ingredients

2 duck thighs
6 large potatoes, peeled and chopped into medium chunks
100g spinach
3 tblsp duck/goose fat
1 tbslp olive oil

Method

1.Preheat the oven on to 180°C
2.In a medium oven proof dish add the fat and oil
3.Place in the bottom of the oven
4.Par boil the potatoes (about 15 mins)
5.Meanwhile prepare the duck, rub a little olive oil and sea salt onto both sides on the duck
6.Place in a large oven proof dish
7.Arrange the spinach around the duck
8.Place in the oven, roast for 30-35mins
9.Drain the potatoes and fluff (return the drained potatoes to the pan, place a lid on the pan and shake up and down roughly)
10.Add the potatoes to the hot fat & oil (BE CAREFUL OF HOT FAT SPITTING)
11.Mix the potatoes with the fat & oil
12.Roast in the oven for 20-25 mins

Serves : 2
Preparation time : 10 mins
Cooking time : 40 mins

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