There has been a culling of the Muscovy duck flock in Loch Eport. I am planning on a Persian stew with the jointed duck, made with walnuts and pomegranate molasses. After I jointed the duck, I made a delicious broth from the carcase, and then followed and adapted a recipe that I found online, to cover the ingredients available locally.
The whole time, I was thinking of this classic film: https://en.wikipedia.org/wiki/Duck_Soup_(1933_film)
- 1 duck carcase, chopped into three to fit into the stock pot
- 2 small onions, chopped into quarters
- Parsley – could be stalks or leaves
- 20g dried porcini mushrooms
- 1/2 head of garlic, cloves chopped across the middle
- 1 sprig of thyme
- 2+ bayleaves – I used 4 small leaves
- 5 black peppercorns
- 3 medium or 1 very large carrot, finely diced
- 2 sticks of celery, finely sliced
- 1 can of flageolet beans (not always available, I used haricot beans instead)
- 40g pearl barley
- 150g chard or spinach, chopped roughly
- 50ml sherry
- salt to taste – about a teaspoonful
- freshly ground pepper
- grated parmesan cheese
- Put the duck carcase, onions, parsley, porcini mushrooms, garlic, thyme, bay leaves, and peppercorns into the stock pot, and fill with water to cover everything. Bring to a simmer and cook for 2 hours.
- Strain the stock, and put in a soup pan. Pick any meat off the carcase and reserve
- Add the barley, and simmer for 45 minutes.
- Add the carrots, celery, bring to a simmer again for 10 minutes, and season to taste with salt and pepper.
- Add the beans and spinach, and cook for another 5 minutes.
- Add the sherry and any duck meat.
Serve in large soup bowls, garnished with grated parmesan, and with a good bread, such as sour-dough bread. You could also drizzle good quality olive oil on the soup or the bread.
I found the original recipe I was given rather sweet, so I have reduced the amount of honey in the recipe here. I’m currently trying out all sorts of recipes with potato in, if you hadn’t noticed.
- 1 can of borlotti beans
- 4 tbsp olive oil
- 2 onions, finely sliced
- 8 cloves of garlic, chopped
- 2 carrots, 1cm dice
- 1 tbsp tomato paste
- 4 dried chillies, crushed
- 1/2 tsp mild dried chilli flakes
- 2 medium potatoes, cut into 1cm cubes
- 1 tbsp dried basil
- 1/2 tsp salt
- juice of half a lemon, about 2 tbsp
- a good grind of black pepper
- 1 tbsp honey
- flat-leaf parsley, chopped, to serve
- Heat the oil over a medium flame, and fry the onion, garlic and carrot for around ten minutes. Keep stirring so that the vegetables don’t catch.
- Add the tomato paste, chillies and chilli flakes, and cook for a minute.
- Add the borlotti beans, potato, dried basil and salt and cook for a few minutes to heat everything through
- Add 500ml boiling water and the lemon juice, and simmer for around twenty minutes until the potato is cooked.
- Add the black pepper and honey to taste, and stir the parsley through. Leave the stew for around ten minutes before serving, to allow the flavours to mingle.
This took a bit of testing before I got the method and recipe I liked best. It is from Van, in the east of Turkey. The history of this area is full of conflict, with Anatolian Christians being persecuted. I used to go to the Lake Van monastery in exile in Edinburgh, not really a restaurant, more of a place of welcome with food and history; I learnt a bit about the history of the Lake Van monastery there from the monk that ran the place.
Remember to start the night before.
- 100g coarse bulgar wheat
- 250g Greek-style yoghurt
- 1 large courgette, diced
- 1 tbsp plain white flour
- 300g spinach, chopped
- 100g coriander leaf, chopped, OR mint or savory leaves.
- 1.5 litres chicken stock
- Salt and pepper, to taste
- Cook the bulgar wheat in 500ml water, simmer for five minutes and then leave overnight.
- The next day, drain the wheat
- In a large pan, bring the chicken stock to a simmer, and add the wheat and the courgette, and cook gently for around 20 minutes.
- Mix the flour with a spoon of hot stock, and add to the soup, along with the spinach and salt to taste. Cook for another ten minutes
- Add the fresh coriander and whisk in the yoghurt before serving.
This is a delicious vegetarian stew, it reheats well, and is very forgiving with variations on the vegetables.
- 4 tbsp vegetable oil
- 2 cloves of garlic, crushed
- 2 slices of fresh ginger, peeled and crushed
- 2 large potatoes, peeled and cut into 4cm cubes
- 1 pack of green beans, sliced into 4cm lengths
- 2 carrots, cut into 4cm batons
- 1 punnet of mushrooms, cut into 4cm chunks (or whole if you picked the right size at the shop)
- 4 tbsp dark soy sauce (Chinese Soy Sauce)
- 4 tsp sugar
- 2 tbsp dry sherry or shaohsing wine
- Heat the oil in a large pan, medium to high heat, and when it is hot, add the ginger and garlic, fry for around 15 seconds.
- Add the potatoes, beans and carrots, and stir for another minute.
- Add the mushrooms, and fry for another minute.
- Add around 500m boiling water, the soy sauce, sugar and wine, and bring back to the boil. Cover, turn the heat down low and simmer for around twenty minutes.
- Remove the cover and turn the heat up, boiling the sauce down, stirring gently as you go. You are aiming to get down to a thick gravy-like sauce which coats the vegetables.
- If you want to prep ahead and reheat for after work, leave a little more sauce, so that this boils down as you reheat it.
This is a recipe from ‘Original Flava’ – an excellent starter for West Indian cookery. I didn’t follow the recipe in the book (do I ever) but it reflects my own tastes and also what is available in the garden. I am looking out recipes to use up the last of the maincrop potatoes for last year, and this one fit the bill well. Also, who knew that adding creamed coconut or coconut milk to mashed potato was so good.
Remember to start the night before, and then allow a couple of hours cooking time on the day of eating.
- 1.2kg mutton, boned and diced
- 1 tbsp West Indian curry powder (from seasoned pioneers)
- 1 tsp dried thyme
- 1 tsp ground ginger
- 1 tsp ground allspice
- salt and pepper (approx 1 tsp salt and pepper to taste)
- vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, finely chopped
- 200ml coconut milk
- 125ml water
- 1/2 tsp scotch bonnet pepper paste, or to taste
- 2 carrots or 1 turnip, diced.
- 6+ large maincrop potatoes, such as Maris Piper or Arran Victory, peeled and roughly chopped
- 125ml coconut milk
- 1 tbsp butter
- salt and pepper to taste
- A pinch of thyme leaves
- Put the mutton in a plastic container with the curry powder, dried thyme, ginger, allspice, salt and pepper, and leave in the fridge overnight.
- In a large cooking pot, heat the oil and then gently fry the onion and garlic until they are soft
- Add the spiced mutton, and fry until browned.
- Add the 200m coconut milk, water, scotch bonnet and chopped carrots/turnip and mix. Cook on a low heat for a couple of hours until the meat is very tender. Adjust seasoning if required.
- Preheat the oven to 180C – Gas 4
- Steam the potatoes for around 15 minutes, until soft and cooked through
- Mash the potatoes with 125ml coconut milk, butter, salt and pepper, and a pinch of thyme leaves. (The original recipe includes chilli flakes, but I think it is better to have the potato as a contrast, not so spicy)
- Put the stewed mutton in a casserole dish or deep pie dish, top with the mashed potato, and bake in the oven for 30 minutes, until the mashed potato is beginning to brown.
I served this with sprouts. It would also be good with a spinach side dish.