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Piquillo Peppers Stuffed with Salt Cod Brandade

This makes a wonderful starter for special occasions. What You'll Need Cost: €2.20 per person Prep time: 40 minutes + 40 for the brandade Ingredients for 4 people 2 jars of good-quality piquillo peppers. 300g salt cod brandade. flour. 1 clove of garlic. parsley. 1 egg. breadcrumbs. 200ml heavy cream. olive oil. for the brandade 250g desalted salt cod loin. 250g potatoes. 225ml milk. 100ml olive oil. 1 clove of garlic. salt. Preparation for the brandade Put the potatoes in a pot with cold salted water. Bring them to a boil and cook for about 30 minutes—check that they're tender all the way through. Peel them while still warm and pass them through a potato ricer. Set aside. Meanwhile, place the desalted cod in a saucepan covered with cold water. When it comes to a boil, remove from the heat and let it rest in the same water for 20 minutes. Take the pieces out of the water and flake them, removing any skin and bones if there are a...

Duck Breast with Orange Sauce




ingredients

for 4 people
  • 2 duck breasts (magrets), with skin.
  • 4 potatoes.
  • juice of two oranges (about 200cc).
  • peel of one orange.
  • 1 tablespoon of cognac.
  • 100cc chicken stock.
  • 4 tablespoons of milk.
  • 1 tablespoon of cornstarch.
  • 1/2 teaspoon of soy sauce.
  • 2 tablespoons of raspberry jam.
  • 1 tablespoon of butter.
  • 25g sugar.
  • salt.
  • freshly ground black pepper.

preparation

Preheat your oven to 190°C, with heat from both top and bottom.
To cook the potatoes, place them on a baking tray, peeled and cut into chunks like you would for a tortilla.
Salt and drizzle the potatoes with oil, then pop them in the oven.
Bake them uncovered, stirring now and then with a wooden spatula so they cook evenly.
To cook the duck breasts, take a sharp knife and score the skin in a crosshatch pattern—this helps the fat render out nicely as it cooks.
Place the duck breasts in a pan without any oil, skin side down. Cook them over medium-high heat so they release their fat and the skin gets beautifully golden. Season lightly with salt and pepper.
Once the skin is nicely browned, flip them over and cook the other side until that's golden too.
As they cook, spoon off the rendered fat and set it aside—you might want it for another dish.
With a good sharp knife, slice the duck breasts very thinly. We won't be using the skin for this.
To make the sauce, put a small saucepan on the stove with the butter and sugar. When it starts to caramelize, add the soy sauce, cognac, raspberry jam, orange juice, thinly sliced orange peel (make sure there's no white pith), and the chicken stock.
Let this simmer for about 10 minutes over medium heat until it reduces a bit. Fish out the orange peel strips and set them aside.
To finish the sauce, thicken it with the cornstarch mixed into the milk.
Add the sliced duck breast to the sauce and warm it through gently before serving.
Serve alongside the roasted potatoes, garnished with those reserved strips of orange peel.

I hope you enjoy it!
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