I promised to post a recipe for the glazed duck served at a christmasparty. Here it is, and I can´t help also bringing the very suitable company for the duck - a salsa of borecole, chicorie-pomgranate salad and christmassy risotto. It is good and it works fine serving it for 25 pers.
A good bottle of Rhône wine is perfect for the fat duck and the bitter chicorie.
Go have fun!
Duck
Melt cane sugar and add whole cinnamon, cardamom, anis and cloves after working off all aggressions on the mortar.
Glaze the duck the last 15 minutes with this syrup, and keep it warm till served.
Borecole
Cut up fresh borecole
dice carrots and apples in the smallest possible way
chop an onion
mix it hours before serving
with apple cider vinegar, olive oil
pepper and salt
Chicory-pomgranate salad
Cut chicory salad as you like
chop lot of fresh coriander, the more the better
cut oranges free from anything but the juicy meat and add it in pieces
free the ryby pearls from the pomgranates
mix it with sherry vinegar and olive oil
add tiny sliced red onion on top together with more coriander
Risotto
Brown eco basmati rice
boil it with cardemom, cinnamon and cloves
Mix it afterwards with butter, sun dried abricots, sultanas, roasted pines and pistachios
Make it in advance and heat it in the oven as the duck is sliced.
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