Printer Friendly

FOOD & DRINK.

Three years ago, I went through a strange phase in my cooking. Looking back, I suppose I was bored. I decided that I'd only cook three-course meals and that each course would feature the same ingredient. I know - far too much time on my hands.

Thyme featured successfully across three courses, as did pear. But my favourite had to be rhubarb, probably given that I love rhubarb more than at least two ex-girlfriends. The main course I did back then is one of the first dishes I now cook when rhubarb springs into season.

Rhubarb never fails to surprise me. It combines with things you never expect it to work with. I mean, who in their right mind would slow roast duck legs with rosemary and serve it with roast rhubarb? Me. The sharp, acid sweetness of the rhubarb cuts the unctuous fattiness of the duck. The perfect dish for those not quite warm enough spring Sundays.

Preheat the oven to 200C. Lay the rosemary, the gently crushed garlic and the peppercorns in a casserole dish.

Prick the duck legs all over with a fork and lay on top of the rosemary. Season well.

Pop into the oven for 20 minutes, uncovered, before turning the heat down to 160C. Cover the casserole.

Let it cook for an hour before adding the one-inch chunks of rhubarb.

Take the legs out before adding the rhubarb so that the duck always remains on top.

Cook for a further 45 minutes.

Remove the casserole from the oven.

Take the duck legs out, cover and rest.

Drain off most of the Ingredients Serves 4 duck legs, skin on A big bunch of rosemary 4 garlic cloves 1 glass medium sweet white wine 8 peppercorns Salt Pepper 6 stalks of rhubarb, five chopped into 1in chunks, the remaining stalk chopped into a fine dice fat that will have rendered (melted down) off the legs and remove the rosemary.

Place the casserole on the hob and add the wine.

Reduce the wine down, crushing the garlic and then adding the diced rhubarb after a few minutes.

Serve the duck legs with a lick of sauce.

Drain off most of the with a lick of sauce. Next week, Hardeep will make butternut squash three ways - roasted, pureed and fondant. Yes, he's flash. Tweet @misterhsk or write to: Hardeep, Daily Record, One Central Quay, Glasgow G3 8DA

COPYRIGHT 2015 Scottish Daily Record & Sunday
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2015 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Date:May 30, 2015
Words:398
Previous Article:SALMON & HADDOCK FISHCAKES.
Next Article:I'LL be one of the few people [...]; MATTMU 3:45 HAYDOCK BET OF THE DAY.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters