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| Main Meals
Type: Simple Salad Dressing Free Cooking Recipe - Main Meals Good stuff! Ingredients / Directions 1/2 cup(s) olive or vegetable oil1/4 cup(s) sugar3 tablespoons cider vinegar1 tablespoon minced fresh parsley1/2 teaspoon sale1/4 teaspoon pepperSalad greens and vegetables of your choice
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| Aga Recipes
Cooking receipe to make linguine with mushrooms and truffle oil under category Aga Recipes. You may find some video clips related to this receipe below.linguine with mushrooms and truffle oil2 tbsp olive oil50g butter 3 large garlic cloves crushed 550g large open field mushrooms finely chopped salt
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Cooking receipe to make oatcakes with cheese walnuts and watercress under category General Recipes. You may find some video clips related to this receipe below.scottish oatcakes with blue cheese walnuts and watercressnick nairn island harvest175g blue cheese1 quantity scottish oatcakes (qv)50g walnu
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Cooking receipe to make duck breasts with rosti and apple under category Aga Recipes. You may find some video clips related to this receipe below.
duck breasts with rosti and apple
2 large duck breast fillets each about 350g or 4 medium duck breast fillets (at room temperature)
salt and freshly ground black pepper
15ml red wine vinegar
4 tbsp apple juice
Rosti:
2 large old potatoes about 450g total weight
1 dessert apple
2 fresh sage leaves finely chopped
oil for frying
Caramelised apple:
1 tbsp oil
1 dessert apple cored and sifted
To garnish:
sage sprigs
Use a sharp knife to lightly score through the skin side of the duck.
Rub with salt and pepper.
Leave at room temperature for 15 minutes.
To make the rosti peel and finely grate the potatoes and apple.
Squeeze out as much moisture as possible and place in a bowl.
Add the sage and mix well. Season generously with salt and pepper.
Heat 2 tbsp oil in a large heavy based frying pan on the boiling plate.
Place 4 large tbspfuls of the potato mixture in the pan spacing well apart and pressing down hard with a fish slice.
Cook for 2 minutes or until golden brown on the underside; turn over and cook the r6sti until crisp and golden.
Remove and drain on kitchen paper. Repeat with the remaining mixture adding more oil to the pan as necessary until you have at least 8 rosti.
Keep warm in the simmering ovenwhite cooking the duck breasts and apple slices.
For the caramelised apple heat 1 tbsp oil in a large frying pan on the simmering plate add the apple slices and saut6 until golden on both sides.
Transfer to a heatproof plate and keep warm in the simmering ovenwith the rosti.
Return the frying pan to the simmering plate to heat.
Add the duck breasts skinside down and cook for 7 to 10 minutes (depending on size and thickness) without moving them; the tat that runs out will prevent them sticking.
Turn the breasts over and cook for 3 to 4 minutes depending on thickness.
Using a slotted spoon transfer the duck breasts to a warmed serving dish.
Cover and leave to rest in the simmering ovenfor 10 minutes. Meanwhile pour off all of the fat from the pan.
Add the wine vinegar and apple juice bring to the boil and reduce slightly.
To serve place 2 rosti on each warmed serving plate.
Carve the duck breasts into slices and arrange on top.
Spoon on the sauce and garnish with the apple slices and sage.
Serve immediately.
Serves 4
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