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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Duck Breast with Port Sauce and Noodles



Today we're making something special!



Ingredients

for 3 people
  • 2 duck breasts

for the marinade:

  • 1 tsp soy sauce
  • a pinch of oregano
  • 1 tablespoon extra virgin olive oil
  • salt
  • freshly ground black pepper

for the sauce:

  • 120g red berry jam
  • 1 tsp soy sauce
  • 2 tablespoons Port wine
  • 200ml chicken stock

for the noodles:

  • 300g Chinese noodles
  • 1 bunch green asparagus
  • 200g fresh mushrooms
  • 1 small onion
  • 2 garlic cloves
  • salt
  • extra virgin olive oil

Preparation

The day before, mix all the marinade ingredients in a bowl. Using a brush, coat the duck breasts well (only on the meat side, not on the skin).
Cover them with plastic wrap and keep in the fridge until the next day...
To make the sauce: Put the jam, soy sauce, wine, and chicken stock in a small saucepan over medium heat. Stir well and let it simmer for 8 to 10 minutes, stirring now and then, until it reduces nicely. Set aside.
Rinse the asparagus, trim off the woody ends, and steam them (or boil if you prefer). Cut into pieces and set aside.
To make the noodles: In a deep pot, sauté the onion and garlic, both finely chopped. When they're halfway cooked, add the sliced mushrooms, season with salt, and just before taking it off the heat, toss in the asparagus...
Boil the noodles according to the package instructions and mix them with the sautéed vegetables. Keep warm...
To prepare the duck breasts: Score the skin diagonally across the whole surface...
In a hot pan without any oil, place the duck breasts skin-side down and cook for 10 minutes.
When the skin is beautifully crispy, flip them over and cook for another 8 minutes.
Slice the duck breasts (we won't use the skin for serving).
Arrange the noodles on plates, top with the sliced duck, and pour the warm sauce over everything...

Enjoy!
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