It’s all because I made this.
That’s a nice big duck breast (bought from Borough Market) with an orange and thyme sauce, new potatoes and asparagus. When I’d finished making the sauce I thought it looked a little bit yellow. To give the dish more colour I decided to throw in a drop of food colouring. That seemed to work fine but a fair bit of colouring went on my hands. Now it won’t come off!
So I’ll be walking around for a couple of days, looking like I’ve killed someone. Great. It’s a good thing I’m not meeting any new students for a week or two.
I suppose I can at least say the dinner was worth it. The duck skin was nice and crispy, although I scored the skin a little too deeply, making the duck breast cook more quickly than I anticipated. It was still pink in the middle, but was definitely closer to medium than rare.
It wasn’t overcooked but I wouldn’t have wanted to push it any further! I’d cooked it for 6 minutes on the skin side and 2 minutes on the other side. I giess next time It’ll have to be 5 and 1:40.
The sauce was the best part of the meal. It was made by frying orange zest with butter and sugar, then adding the juice of an orange, some cointreau and a handful of thyme leaves. The whole lot was simmered together until the flavours became quite intense, then it was thickened and finished off with a squeeze of lemon.
It’s all because I made this.
That’s a nice big duck breast (bought from Borough Market) with an orange and thyme sauce, new potatoes and asparagus. When I’d finished making the sauce I thought it looked a little bit yellow. To give the dish more colour I decided to throw in a drop of food colouring. That seemed to work fine but a fair bit of colouring went on my hands. Now it won’t come off!
So I’ll be walking around for a couple of days, looking like I’ve killed someone. Great. It’s a good thing I’m not meeting any new students for a week or two.
I suppose I can at least say the dinner was worth it. The duck skin was nice and crispy, although I scored the skin a little too deeply, making the duck breast cook more quickly than I anticipated. It was still pink in the middle, but was definitely closer to medium than rare.
It wasn’t overcooked but I wouldn’t have wanted to push it any further! I’d cooked it for 6 minutes on the skin side and 2 minutes on the other side. I giess next time It’ll have to be 5 and 1:40.
The sauce was the best part of the meal. It was made by frying orange zest with butter and sugar, then adding the juice of an orange, some cointreau and a handful of thyme leaves. The whole lot was simmered together until the flavours became quite intense, then it was thickened and finished off with a squeeze of lemon.
Mmmm….I love duck.
Thanks for adding my site to your links, that was a nice surprise when I saw it there and I think it’s my first link!
Comment by Julia — September 19, 2006 @ 7:42 pm
I heart duck. At least no one will mess with you, otherwise you can show them the proof of the last guy who messed with you, and show the blood on your hands.
Comment by Garrett — September 20, 2006 @ 5:33 am
Yeah, maybe this is the way to stop my supervisor making me work too. Good thinking!
Comment by ros — September 20, 2006 @ 4:35 pm
OMG that duck looks incredibly tender and perfectly cook. you have me drooling over here! how fantastic
Comment by amanda — September 27, 2006 @ 2:28 pm
Thanks, Amanda. I’m a bit of a rare meat freak so I wanted it a bit further from medium. It was really tender though so I was still happy with it.
Comment by ros — September 28, 2006 @ 4:41 pm