Friday 23 June 2017

Forkful's Speedy Suppers: Duck & Orange on Toast

Duck Toast. Photo: Mark Duggan
Duck Toast. Photo: Mark Duggan
Cauliflower, Gribiche and Hot Smoked Salmon

Aoife McElwain

Christmas Eve is a night full of anticipation. On this night, we have ahead of us a day of time spent with loved ones, exchanging gifts and sharing food.

Many of us have our Christmas dinner planned weeks in advance, but what about Christmas Eve? These two snacks would both make a great addition to a Christmas Eve buffet or a fireside snack.

The duck on toast can be made even speedier by using ready-cooked smoked duck. The cauliflower and hot smoked salmon dish is inspired by a similar dish I had in Dublin’s Bastible restaurant which featured smoked trout.

Duck & Orange on Toast

Serves 4

Prep Time: 20 mins

Cooking Time: 40 mins

Ingredients

2 duck legs

2 star anise

1 tablespoon of honey

Juice of 1 orange

1 teaspoon of salt

Half a teaspoon of pepper

2 tablespoons of olive oil

4 slices of sourdough bread

1 tablespoon of cranberry sauce

1 orange, peeled and cut into small segments

Pomegranate seeds

Fresh thyme

Honey

Method

1. Preheat oven to 200c/180c fan/gas mark 6.

2. Put the duck legs in roasting tray. Smash the star anise in a pestle and mortar, and sprinkle over duck. Add the honey, orange juice, salt, pepper and oil evenly.

3. Cover duck with tin foil and roast for 30 minutes. Then, remove the duck from the oven and discard the tin foil. Heat the grill, and place the duck under it for 3 to 5 minutes, or until the skin has blackened nicely. Remove the duck legs and allow to cool slightly, before cutting the meat off the bone in slices.

4. Meanwhile, toast your sourdough. Next, spread the cranberry sauce over your slices of toast and cut each in half. Top with a few slices of duck, a segment of orange, a few pomegranate seeds and some fresh thyme. Finish with a drizzle of honey.

Christmas Eve is a night full of anticipation. On this night, we have ahead of us a day of time spent with loved ones, exchanging gifts and sharing food. Many of us have our Christmas dinner planned weeks in advance, but what about Christmas Eve? These two snacks would both make a great addition to a Christmas Eve buffet or a fireside snack. The duck on toast can be made even speedier by using ready-cooked smoked duck.

The cauliflower and hot smoked salmon dish is inspired by a similar dish I had in Dublin's Bastible restaurant which featured smoked trout.

Cauliflower, gribiche and hot smoked salmon

Serves 4 as a side

Prep Time: 20 mins

Cooking Time: 40 mins

Ingredients

1 head of cauliflower

Half a lemon

1 teaspoon of salt

Half a teaspoon of pepper

2 tablespoons of olive oil

4 tablespoons mayo

1 teaspoon Dijon mustard

1 tablespoon chopped tarragon, finely chopped

1 hard boiled egg, finely chopped

2 cornichons, finely chopped

1 teaspoon capers, finely chopped

Pinch of cayenne pepper

100g of hot smoked salmon

Method

1. Pre-heat your oven to 200c/180c/gas mark 6.

2. Slice the cauliflower into small florets and place in a roasting tray. Add in the zest and juice of half a lemon. Add the salt, pepper and oil, mixing well. Roast for 25 to 30 minutes or until the cauliflower is cooked but still has a bit of crunch.

3. Make your gribiche by mixing together the mayo, Dijon mustard, tarragon, hard boiled egg, cornichons, capers and cayenne.

4. Serve the cooked cauliflower with flaked pieces of hot smoked salmon and dollops of gribiche. Finish with a drizzle of olive oil and an extra sprinkle of salt and pepper.

This week's store cupboard essential:

Cornichons: Great in a leftover ham sandwich and delicious as part of a cheeseboard, these petite pickles are a must-have for your Christmas pantry.

Irish Independent

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