| SpotX Wild Foods Recipe from Brian Jones
Prep:20 minutes Cook:90 minutes Difficulty:1 Ingrediants: - 1 tablespoon water.
- 1 tablespoon sugar.
- 1 dessertspoon cornflour.
- 8 duck breasts, skinned.
- 2 carrots, thinly sliced.
- 1 onion, thinly sliced.
- 500 ml vegetable stock.
- 300 ml cream.
- 1 dessertspoon of sage.
- 1 dessertspoon of dried bay leaf.
- 1 dessertspoon of basil.
- Butter for frying.
- Olive oil.
- Salt and freshly-ground black pepper, to taste.
- 12 ripe apricots, stoned and halved.
Directions: - Heat butter and olive oil in a frying pan until shimmering.
- Season meat and place in frying pan, browning both sides.
- Add carrots, onions, stock and the cream.
- Bring to a simmer then cover the pan and cook for 90 minutes.
- About 30 minutes before the meat is ready, add to a saucepan:.
- Apricots, tablespoon of water and sugar.
- Cook on low heat, stirring constantly.
- After about 10 minutes add the cornflour slurry and thicken.
- Cook for a further 15 minutes, then mash the apricots.
- When ready to serve, spoon the apricots onto a warm plate.
- Place the duck breasts on top, garnish with vegetables and sauce.
- Serve with plain rice.
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