This is a strange time of year, you never know what the weather will be. So what to cook? Duck is a lovely meat, cooked still pink it can be soft and yielding but with a nice crisped skin. Here is a recipe for March, creamy gravy with mushrooms and spinach. Lovely.
- 4 duck breasts
- 2-3 tbsp black peppercorns cracked
- 50ml/2fl oz cognac
- 100ml/3½fl oz light gravy
- 100ml/3½fl oz double cream
For the garnish
- 110g/4oz shiitake mushrooms
- 110g/4oz oyster mushrooms
- 2 tbsp butter
- 110g/4oz fresh spinach
- Trim the duck breasts and lightly score the skin side with a sharp knife. Spread the cracked peppercorns on to the duck breasts, pressing down the pepper into the breasts. Season with salt.
- Heat a large pan over a moderate heat, and place the duck breasts in, skin-side down. Let them cook for 5 minutes or until the skin is nicely golden and crisp then turn them over, and fry for about 4 minutes. Remove them from the pan, keeping them warm.
- Pour off the fat, and deglaze the pan with the cognac. Add the gravy stirring well to scrape the pan. Add the cream and simmer to reduce to sauce consistency.
- Fry the mushrooms in the olive oil, and half of the butter. Fry off the spinach in the remaining butter. Mix the two together.
- Spoon the spinach and mushroom mixture on to warmed plates. Slice the duck breasts, and arrange on top of the spinach mixture. Surround with the sauce.