Misc Recipes
Orange Barbary Duckling Parcels
Serves 4
3 oranges
1 tbsp lemon juice
2 tsp soy sauce
1 tbsp yellow bean sauce
1cm piece of root ginger, peeled and cut into slivers
1tbsp dry sherry or white wine
polyunsaturated oil
black pepper
4 barbary duck fillets
12 spring onions
Grate the rind of 1 orange and squeeze it's juice.
Mix together the orange rind, strained orange & lemon juice, soy and yellow bean sauce, root
ginger, sherry/wine and 1 tbsp oil. Grind over some black pepper.
Remove the duckling skin then cover with the marinade and refrigerate for 1 hour.
Place each duck fillet into the center of a piece of foil large enough to make a parcel out of.
Peel the remaining two oranges and trim away pith. Cut out the segments and scatter over the
duckling with 6-8 snipped spring onions.
Fold parcels to seal and place on a baking tray. Bake at 180*C/350*C/Gas Mark 4 for approximately
35 mins.
Garnish with remaining spring onions to serve.
Goose Bake
Serves 4
450g cooked goose, diced
1 tbsp paprika
2 medium onions, sliced
120g mushrooms
1 green pepper, sliced
1 pint beef stock
1 tbsp cornflour
oil for frying
2 tbsp tomato puree
salt & pepper
Heat oil in a large frying pan and fry onions and peppers until slightly soft.
Add the mushrooms, goose, salt & pepper and continue to fry for 2 minutes.
Place fried mixture in a casserole dish.
Pour beef stock into frying pan, add tomato puree
and bring to the boil.
Mix cornflour and paprika in a cup and add cold water to form a pate
and slowly pour into stock, stirring continuously.
Pour thickened mixture over meat, cover
and cook in oven for 40 mins at 180*C/350*C/Gas Mark 4.
Albanian Liver
Serves 4 as a first course
450g lambs liver, trimmed
2 tbsp flour
1 tbsp paprika (plus extra to garnish)
85ml/3fl oz olive oil
1 large onion, thinly sliced
150ml/5fl oz greek yoghurt
12 mint leaves, roughly torn up
salt & Black pepper
Cut the liver into long strips, about 3/4 inch wide. Mix the flour with the paprika, salt and pepper.
Coat the strips of liver in the seasoned flour. Heat 4 tbsp of the olive oil in a wide frying pan over
a brisk heat. Fry the strips of liver, in two batches if necessary, for about 2-3 minutes, until
browned but still pink in the centre. Drain briefly on kitchen paper. Fry the sliced onion in the
same oil (adding more if needed) gently at first, then raising the heat once they are tender to brown
them. Drain on kitchen paper.
Place the warm liver in a shallow dish, top with a generous dollop of yoghurt, then scatter over the
fried onion and mint leaves. Dust with a little paprika and serve at room temperature.
