Tag: potatoes

Duck Legs and Potatoes Cooked in Cooked in Coke Recipe

Ingredients (2 servings):

  • 2 duck legs
  • 50 g fresh ginger
  • 750 g potatoes
  • 3-5 garlic cloves
  • 1 l cola soda – either Coca-Cola or Pepsi-Cola, I used Pepsi 馃檪
  • Salt and pepper to taste
  • 1/2 l vegetable frying oil

 

Preparation method:

  1. Slice the ginger into 1/2 cm slices.
  2. Chop the garlic.
  3. Wash thoroughly the potatoes and cut them into halves.
  4. Place the duck legs on the bottom of a pot, add the ginger slices and chopped garlic, top with the potatoes. Poor over the soda and add salt and pepper to taste.
  5. Cook over medium heat for about 40 minutes, until the duck meat is fork tender.
  6. Take out the potatoes and duck and drain.
  7. Heat the oil in a deep fryer or a deeper pan and fry the duck legs till crisp and the potatoes until golden.

Goose Breast with Persimmon Baked in Honey Whiskey and Boiled Potatoes in Butter Recipe

Ingredients (2 servings):

  • 500 g purple potatoes
  • 1 whole goose breast (it may be also duck breast)聽
  • 2 persimmons
  • 50 g butter
  • salt and pepper to taste
  • 50-100 ml honey flavoured whiskey

Preparation method:

  1. Slice the persimmons into 1 cm thick slices.
  2. Smear an ovenproof dish with some butter.
  3. Lay the persimmon slices in this dish and pour over the honey whiskey.
  4. Place the dish with persimmons into the oven preheated to 200 C and cook for about 20 minutes or so, until the persimmon slices got caramelised.
  5. Wash thoroughly the purple potatoes and then boil them skins on till fork soft.
  6. Wash the goose (duck) breasts and then pat them dry with paper towels. Salt and pepper them to taste.
  7. Lay the breasts skin side down a heavy bottomed frying pan and dry them over low heat for about 15 minutes.
  8. Flip them and fry them on their meat sides for another 3 minutes.
  9. Slice the breasts and serve them on top of the roasted persimmons alongside the halved purple potatoes topped with pieces of butter.

Ostrich Steak, Potato Latkes Fried in Butter and Crumbled Blue Stilton Cheese Recipe

Ingredients (2 servings)

  • 500 g ostrich steaks
  • 500 g potatoes
  • 100 g crumbled blue Stilton cheese
  • 100 g butter
  • 50 ml vegetable oil
  • salt and pepper to taste

Preparation method:

  1. Wash the ostrich pieces, then pat them dry with paper towels. Sprinkle over generously salt and freshly ground black pepper.
  2. Wash carefully and thoroughly the potatoes and grate them with their skins on.
  3. Melt half of the butter in a thick bottom frying pan and add the oil.
  4. Fry the steaks over high heat for 4 minutes on one side, then 4 more minutes on the other side.
  5. Remove the ostrich stakes from pan and let them rest for a few minutes while preparing the latke.
  6. Add the grated potatoes to the frying pan and add on top the remaining butter, season with salt and freshly ground black pepper.
  7. Fry over medium-high heat for 3-5 minutes until golden, then flip and fry some minutes more till golden on the other side.
  8. Serve the ostrich steak sliced, with the potato latkes and some crumbled blue stilton cheese.