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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Duck Breast with Potatoes and Apple Sauce




ingredients

for 4 people
  • 2 duck breasts (magrets).
  • 150cc sweet wine.
  • 150cc chicken stock.
  • 150cc red wine.
  • 2 tablespoons caramelized vinegar.
  • freshly ground black pepper.
  • salt.

for the apple sauce:

  • 2 large apples.
  • 1 tablespoon water.

for the potatoes:

  • 3 or 4 medium potatoes.
  • 1 onion.
  • extra virgin olive oil.
  • salt.
  • chopped parsley.

preparation

For the apple sauce: Peel the apples, remove the seeds, and cut them into small dice.
Put them in a saucepan over the heat with the water, cover, and cook over low heat until the apple is soft...
 
Once the apple is soft, blend it until smooth and set aside.
Preheat the oven to 190°C.
Peel the onion and potatoes, and slice everything about a centimeter thick.
Arrange them on a baking tray with a drizzle of oil underneath and on top, season with salt and pepper, and put them in the oven...
Bake for 20 to 30 minutes, until everything is cooked through. If the tops brown too much, cover the tray with a lid or parchment paper.
Before taking them out of the oven, sprinkle with the chopped parsley.
To prepare the duck breasts: score diagonal cuts across the skin...
In a very hot pan without any oil, place the duck breasts skin-side down and let them cook for 8 to 10 minutes.
When the skin is nice and crispy, flip them over and cook for another 8 minutes.
Deglaze the pan juices with the wines and vinegar (if there's a lot of fat in the pan, spoon some out first). Add the chicken stock and let the sauce reduce to about half its original volume...
Reheat the duck breasts on a griddle or in the oven, slice them thin (you won't need the skin), and season with salt and pepper.
Place them on plates over a spoonful of apple sauce, drizzle with the wine sauce, and serve with the warm potatoes on the side...

Enjoy!

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