Try this Finally I Caught a Bird recipe, or contribute your own.
- 2 orange
- 30 ml olive oil
- 1 leek
- 2 handfuls basil
- 1 handful coriander; chopped
- 100 g pistachios
- duck with orange sauce
- 100 ml olive oil
- 15 ml olive oil
- baked polenta
- pistachio pesto
- 15 ml balsamic vinegar
- 100 g polenta
- 300 ml chicken stock
- mango and leek chutney
- 30 ml honey
- 1 mango; peeled and diced
- 1 handful basil; chopped
- 30 ml sesame oil
- 15 ml soy sauce
- Carbohydrate 193.088304786456 g
- Cholesterol 18.2595722688 mg
- Fat 114.493068537787 g
- Fiber 22.7495056393376 g
- Protein 47.0910553724476 g
- Saturated Fat 16.0981995227116 g
- Serving Size 1 1 Serving (1274g)
- Sodium 1154.55603662314 mg
- Sugar 170.338799147119 g
- Trans Fat 5.71115164946858 g
- Calories 1936 calories
Step-by-step
- Preheat the oven to 220c/Gas 7.
- Cook the polenta as on the packet. Stir in the basil, oil and seasoning. Bake in a gratin dish for 10 minutes.
- Remove the zest from 1 orange, chop and add to a pan with the sesame oil, honey, balsamic vinegar, soy sauce, orange juice and stock. Simmer gently.
- Pan fry the duck in oil until cooked through. Segment the remaining orange and add to the sauce. Slice the duck and serve with the sauce.
- Blend the basil and pistachios in a processor, add 30ml/2 tbsp water and olive oil to make a paste. Season and serve.
- Cut the leek into quarters lengthways and into 2" pieces. Heat the oil in a shallow pan and fry the leeks with the coriander. Turn into a bowl with the diced mango. Season and serve.
Pistachios do heavy lifting across this entire assembly, acting as the structural foundation for the pesto while providing necessary crunch. Smart cooks buy nuts in bulk and store them in airtight glass containers in the freezer to prevent rancidity from ruining the oils. Utilizing every component means turning leftover baked polenta into crisp morning rounds by pan-frying them in neutral oil until golden.
- Bake the polenta in a shallow gratin dish at 220°C (Gas 7) for precisely 10 minutes to set the starch without drying out the interior.
- Maintain texture in the pistachio pesto by adding water one tablespoon at a time during blending; excess liquid destroys the emulsion and yields a watery paste.
- Quarter the leeks lengthways before slicing into two-inch pieces to ensure even softening during the brief pan fry.
- Store extra mango and leek chutney separately from the protein for up to three days to keep the fruit firm and prevent the aromatics from turning soggy.
Transforming complex multi-part plates requires separating components so moisture from citrus sauces never compromises crisp skins or toasted nuts. Day-old roasted duck sliced thin and warmed gently in a skillet pairs exceptionally well with fresh greens.
