Edition 3: Magret de canard and roast peppers recipe

We bring you another of the quick and easy yet tasty recipes from Nick, a Wessex Care resident who has kindly offer to share recipes from his popular book and Facebook page which has over 30,000 followers.

Nick has advanced MS. But when he wrote this book, he was able to stand assisted by crutches, and cook perching on a high stool. He proves it's possible to produce easy suppers like this despite the obstacle of a major disability. So, for an able-bodied person, it's simple, and Nick shows you how in his easy to follow recipes. Read more about Nick here:

Read more about Nick here


Magret de canard & roast peppers

(Supper 1275)

Rare magret de canard (duck breast) with fried pre-boiled new potatoes, roast red and yellow peppers, raw curly kale, passion fruit.

If you want your duck better or less well done, just increase or decrease the time in the oven.

Preparation time: 2 mins

Cooking time: 30 mins

Serves: 1

Magret de canard and roast peppers

Ingredients:

  • 1 duck breast, skin on
  • 2 pre-boiled new potatoes
  • 1/4 each red and yellow peppers
  • 2 handfuls curly kale
  • 1 passion fruit

Utensils:

  • Oven tray
  • Frying pan

Preparation:

  1. Cut the peppers into halves.
  2. Slice the potatoes.
  3. Score the duck skin diagonally. Season the duck & the potatoes with salt and ground black pepper.
  4. Cut the passion fruit in half.

To start:

  1. Heat the oven to 180 degrees.
  2. Put a splash of olive oil in the frying pan and in the oven tray.
  3. Put the frying pan on a hot hob.

Method

  1. Put the peppers in an oven dish and pour olive oil over them.
  2. Put the oven tray into the oven for a total of 30 minutes.
  3. After 10 minutes, fry the duck breast, skin down, for eight minutes. Put the potatoes in the frying pan too.
  4. Fry the duck on the other side for 2 minutes.
  5. Put the duck in the oven tray, skin side up, for 10 minutes.
  6. Remove everything from the heat. Slice the duck on a board, and arrange everything on the plate, adding the raw curly kale & passion fruit seeds.

Nick

This recipe and photograph  is published with permission of the author and copyright owner, Nick Davies.  It's one of the 24 easy recipes in his book, If I Can Cook It - So Can You, that you can only buy on his website for £4.99.

All the photos were originally published on his popular Facebook page (with over 30,000 fans), My Easy Suppers, and his website, www.MyEasySuppers.com.

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