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What a holiday treat!

Easter roast duck and orange

Buy it

1kg (2lb 4oz) oven-ready duck ' lemon, rind and juice ' orange, rind and juice 2 tbsp rindless orange marmalade 1 large orange, peeled, in segments

Cook it

1. Pre-heat oven to 190C/Gas 5. Prick duck skin and rub in salt and pepper.

2. Place the duck on a rack within a roasting tin and cook in the oven for 45 mins until the skin is crispy. Put on a carving dish and keep warm.

3. Meanwhile, put the lemon and orange rinds and juice in a saucepan and simmer to thicken, about 3-4 mins. Stir in the marmalade and add a little of the tin juices. Season to taste.

4. Carve the duck in thick slices, pour over a little sauce and serve with orange segments and fresh vegetables of choice.


Red: Extra Special Barolo, Italy.pounds 14.98, Asda.

White: Domaine de Planterieu 2010 Vin de Pays des Cotes de Gascogne, France. pounds 5.69, Waitrose.

Red: Cambalala Cabernet Pinotage, South Africa. pounds 3.99, Aldi.

Team this with...

Special treats and everyday fare are among 100 recipes in actress Fay Ripley's second cookbook, What's For Dinner? The first, Fay's Family Food, got rave reviews and this one hits the spot time and again, with great advice and plenty of wit. (Collins, pounds 20).

foodfor thought

Serves: the Top tip: Add a dash replace of brandy, a dash with redcurrant got marmalade jelly and you've sauce Cumberland instead!

Three of the best...

supermarket sweet & sour sauce

Tesco Sweet & Sour Cooking Sauce, 550g jar, pounds 1.09.

Essential Waitrose Sweet & Sour Sauce, 500g jar, pounds 1.19.

Sainsbury's Cooking Sauce: Sweet & Sour, 500g jar, pounds 1.19

Why not try this?

Just in time for the salad season, this week marks the launch of a new twist on an iconic British favourite - Heinz Salad Cream with Onion & Chives. Also recommended for cheese or chicken sandwiches. 295g bottle, pounds 1.15, nationwide

Dessert match...


Buy it

400ml (14fl oz) double cream 250g (9oz) mascarpone 50g (2oz) icing sugar 25ml (1fl oz) coffee liqueur (like Kahlua) 100ml (4fl oz) Amaretto 140g (5oz) lady finger sponge biscuits, broken 175ml (6fl oz) strong espresso coffee Cocoa powder, to serve

Cook it

1. In a bowl, whip the cream until peaks form. In a second bowl, combine the mascarpone, sugar, coffee liqueur and half the Amaretto. Combine the two mixtures in one bowl, stirring gently.

2. In a large deep dish, lay the biscuits, then pour over the remaining Amaretto and the espresso.

3. When the liquid has been absorbed, about 30 mins, top with the cream mixture, smooth over and chill for a minimum 3-4 hrs. Sprinkle over cocoa powder, slice in squares and serve in bowls.

food for thought

serves: taste.Top tips: chilling. almond a strong with the Experiment Tia Maria flavoured coffee-instead, or a combination of the two.
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Title Annotation:Features
Publication:The People (London, England)
Date:Apr 8, 2012
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