Monday, 16 May 2011

Bone Marrow - Duck Breast - Watermelon

Roasted Bone Marrow
Bone marrow is ultra high in nutrition value, that's why predatory animals always head for the marrow first, then liver and heart, finally muscles. Though we don't require as much fat in our diet, the mono-saturates are good for lowering cholesterol.

This is my first time cooking bone marrow; it was an impulse buy from Fortnum & Masons. I roasted the marrow for 25mins at 220 degrees, then scooped the marrow out of the bones, sprinkled with some sea salt and pepper. Scrumptious.

It was an easy starter.

Honey glazed Duck Breast with Sweet Potato roti and Curly Kale
First time with duck breast too! I roasted a whole duck with orange before, the amount of oil stored in the duck  had put me off this ingredient for quite a while.

1) Criss-cross the skin, then fry skin side down for 4-5mins over medium heat, drain and preserve the oil for the veg.
2) Flip and glaze the skin with 2 spoonfuls of soy sauce followed by 2 spoonfuls of honey per breast. Send into a preheated oven to roast for 4-5 mins at 180 degrees. Then rest on a warm plate.
3) Deglaze the pan with 100ml red wine and 4 sprigs of lemon thyme, simmer until reduced by half.
4) Fry the sliced sweet potato in the duck fat, and gently wilt the curly kale with a knob of butter.

Easily managed in an hour, serves 2.

I regrettably overcooked the duck slightly though, left it in the oven for a couple of mins too long... but still good.


Desserts is lightened up with some fresh watermelon to celebrate summer, expertly chosen by Mister:)

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