Archive | Vino RSS feed for this section

Duck 1 Piggie 0

18 May

The Challenge

Pan fried duck breast with vegetable wild rice.

The Verdict

A flop.

The Debrief

Firstly, I apologise to anyone who has been waiting patiently for the down-low on the duck. I imagine you were hoping for a raving post about the-most-uh-maaaaaaazing-duck-i’ve-ever-tasted. I know I was! Alas, it wasn’t to be.

To say it was a flop might be exaggerating a little but to be honest, the result was decidedly uninspiring!

The issue was it was one of those recipes that involved a lot of effort for an average outcome…not something I’d recommend for your first home-cooked duck experience!

In fact, the rice was probably the hero of the dish, which certainly wasn’t what I expected! I don’t think I’ve had wild rice since I was a kid, and I definitely wasn’t a fan back then {anything brown & nutty; or green or fishy for that matter, was on my ‘to be avoided’ list}, so I guess the one good thing to come out of my laborious and mediocre attempt at duck is that I now have renewed respect for the humble but nutritious grain that is wild rice!

Anyway, that’s enough from Negative Nancy! I have a few French cookbooks at home, so when I find a winner duck recipe I’ll be sure to post it!

This week’s challenge is not quite a ‘tear out’, rather it has been ear marked in my copy of Valli Little’s delicious. More Please since I got it!

The Challenge

Moroccan Apple Pies with Rosewater Custard – sounds as cutesy as it does delicious huh!? {Coincidentally, I have a team of 8 people coming for dinner this weekend, so they will no doubt end up as my guinea pigs for the challenge}

And how about a bit of mid-week inspiration….

In light of the dud duck result, I’ve decided to share a recipe I recreated at home after ordering it at Manly Wine one Sunday a few weeks ago…

In a bowl, this salad gives off that ‘I’ve put a whole lot of effort into this’ vibe, but I promise you, there is no more effort involved in creating this beauty than there is in putting together a pedestrian garden salad…I’m not bagging the garden variety, but combinations like this make eating salad a whole lot more tempting!

Orange, walnut & goats curd salad w roast chicken

This leafy bowl of goodness looks so incredible on the plate – it’s fresh and vibrant and tres chic.

  • 1 Orange separated into segments
  • Baby beets, halved
  • Rocket/baby spinach
  • Fresh goats curd
  • A handful of walnuts
  • Half a punnet of cherry tomatoes, halved
  • Roast chicken {optional} – I had this for lunch and added left-over rosemary and salt & lemon roasted chicken breast.

Mix ingredients in a serving bowl or on a large serving platter, with chicken pieces on top. Drizzle with balsamic vinegar and/or olive oil. Serve as a side salad with grilled fish or with a Sunday roast chicken lunch!

One recommendation I can confidently make is to try it with a jug of ice-cold, fruity sangria…thank you Manly Wine 🙂

One other thing…I’m blaming my delayed post on the overindulgent weekend I just had in the Hunter Valley at Lovedale Long Lunch. One word – Sensational! It’s everything a wine, food, cheese, and good-time loving girl could hope for in a weekend! If you live in Sydney or within driving distance to the Hunter, I vehemently recommend you get there next year!

Til next time,

Miss Piggie x