Well, hello there, my lovely readers. How are you all faring after last month's disgustingly pink and hormone fuelled "love" month? I certainly hope that none of you were ridiculous enough to fall for any of cupid's demented tricks? I know I certainly wasn't. Despite Tabitha and Kalina trying to persuade me to go out on a horrific blind date. I do not know why those two are so determined to set me up with a "boyfriend". Why on earth I would want one of those, I do not know. I am certainly in agreement with Carrie Hope Fletcher. She sang "Boys in Books Are Better", and I have no reason to disagree with such a heartfelt sentiment.
Luckily enough, I was saved by our favourite miniature marvel when she suggested that we take a picnic to the lake near her home to enjoy the pleasant weather we have had this week. It was in no way prompted by my desperate pleas for a rescue. I promise! I would just much rather sit by the water with good food and good company than see what horror my darling friends wanted to subject me to this time. The Editor's demands for a Lake themed article had absolutely nothing to do with it either.
The lake we visited also happened to be a perfect replica of the Black Lake at Hogwarts. So much so that I would not have been surprised to have seen the Giant Squid lazing in the weak winter sun on its banks. It was absolutely idyllic, I assure you. We had a lovely afternoon, and it was a refreshing change from slaving over a hot stove all afternoon.
That being said, I highly doubt that you would forgive me if I did not share with you all the recipe that was the highlight of our little adventure. This Duck and Watercress salad was definitely the best accompaniment to a waterside trip, and I definitely think I will be making it again sometime soon. I just hope you enjoy Momma Fox's watery-themed delight as much as I did.
Ingredients:
For the Salad:
2 duck breasts
1 tbsp maple syrup
1/2 tsp crushed chillies
1 tsp smoked paprika
75g watercress
50g pea shoots
1 large pomegranate, seeds only
25g blanched hazelnuts, toasted
1 small red onion, sliced
28g fresh basil leaves, shredded
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 garlic clove, finely chopped
1/2 tsp smoked paprika
Directions
1. Preheat a muggle oven to 200°C, fan 180°C or Gas Mark 6.
2. Score the skin of the duck breasts with a sharp knife. Pat dry with kitchen paper and season with salt and pepper. You could use the Drying Spell for this, but it is not advised unless you can focus very intently on not spoiling the meat.
3. Heat a dry ovenproof frying pan, add the duck breasts, skin-side down, and cook over a medium heat for about 8 minutes. As the fat is released, pour it out of the pan and discard it, keeping the pan as dry as possible. Once the skin is golden brown, transfer the pan to the preheated oven and cook the duck for about 20 minutes or until cooked through. Remove from the oven, transfer to a plate and leave to rest for at least 20 minutes.
4. Meanwhile, put all the dressing ingredients in a bowl and mix together until well combined.
5. Peel the skin from the duck breasts and discard (reserve any resting juices). Slice the meat and transfer it to a bowl. Add the maple syrup, crushed chillies and smoked paprika. Toss together until well coated and season to taste.
6. Arrange the watercress and pea shoots on a large serving plate. Scatter over the pomegranate seeds, toasted hazelnuts, red onion, basil leaves and the duck. Add any juices from the rested duck to the dressing, mix and drizzle over the salad.
So, with all that said, I will apologise that there is little room for cooking spells in this month's recipe. I know very well how much they speed up some things. But this dish is so delightfully uncomplicated; they are just not needed. You can even prepare the duck and dressing up to 24 hours in advance and store them in a muggle fridge in an airtight container. Which definitely helps when preparing it for a picnic.
However, I am beginning to ramble, so I'm going to sign off and see you all again soon. In the meantime, Happy cooking! - Nikita!