Another great way to serve duck so that it will be eaten…..and enjoyed.
When entertaining, it is always fun to ‘up the ante” every once in a while, and this is one way to do it.
- 1 whole duck (cook the day before)
- salt and pepper
- 1 loaf Italian baguette
- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 2 tbsp. butter
- 1 garlic clove, minced
- 2 cups mushrooms, sliced
- 4 sprigs Italian parsley, chopped
Preheat oven to 350 degrees. Season duck with salt and pepper and roast for 1 hour. Now, turn down the temperature to 300 degrees and continue roasting for a further 1 1/2 hours. Remove and let cool.
When cool enough to handle, pull the meat from the duck. Separate the meat and reserve.
Lightly drizzle some oil over the sliced bread and grill to a golden brown. Saute in frypan remaining oil and butter, add the garlic and cook for about a minute without burning.
Add the mushrooms and toss to mix. Cook for about 3-4 minutes until they soften and get some colour.
Toss with parsley, season and serve on bread slices and top with the duck meat.
YUMMY!
Tapenade
Okay, you want to do something ‘special’ to go with your signature drinks prior to dinner….or just an evening together with good friends. Try this and surprise them and yourself. Remember your mantra “Damn, I can do this”.
- 20 oil cured black olives
- 2 medium garlic cloves, baked and removed from the base
- 2 tbsp. capers, really well drained
- 2 tsp. Dijon grainy mustard
- 2 tbsp. fresh lemon juice
- 2 tbsp. chopped basil
- 1/4 cup chopped Italian parsley, fresh only
- More Italian parsley
- pinch of cayenne pepper
- 1/2 cup really good olive oil
Place the olives on a cutting board and smash them down to remove the pits. Place the olives and everything except the olive oil in a blender and puree.
Be sure to scrape down the sides of the blender. Slowly add the olive oil and blend until completely absorbed.
Refrigerate and place in a pretty bowl on a platter of toasted/buttered toasted baguette or focaccio crisps. Snips bits of parsley and scatter over the bread so it can be added (or not) to the tapenade.
Yummy!