Start by scoring the skin of your duck. Score the skin length ways and then across to create a lattice of scoring. Season your duck really well on both sides. Take a non-stick pan and place on a medium heat and lay your duck breast skin side down without any oil and leave alone for …
Lay out your slices of baguette on to a plate. Top each slice with a sun-dried tomato. Then a slice of Goats cheese. then sprinkle over some pistachio nuts and finally, drizzle with balsamic glaze/syrup. Serve.
Preheat oven to 200C/180F/Gas 5. In a bowl, mix the figs, feta, garlic, herbs and some seasoning. Open out your lamb and spread the mixture over the inside. Roll the lamb back up to enclose the stuffing and tie at intervals with string. Slip the bay leaves underneath the string all around the lamb. Heat …
FOR DUCK BREASTS Score the skin of your duck breasts well as this will help to render out the fat and create the cripyness you want. Season well on both sides of the duck. Heat a frying pan with no added fat and place the duck breasts skin side down. Don’t move them, just let …
Lightly toast your slices of baguette, drizzled with a little olive oil. Mix the Goats cheese with the chopped herbs and spread generously onto the toasts. In a frying pan, gently heat the figs with the balsamic vinegar for 2-3 minutes. Then add the cranberry jelly and heat for another 2 minutes until the figs …
Herby Goats Cheese & Balsamic Glazed Fig Crostini Read More »
