Vicki bakes a cake - a nice "looking" cake!
Before she told Fred it was made with out of date ingredients Vicki was really proud
Richard Cadey shaving with cut throat razor
Here's Richard trying his shakey hand with a cut throat razor.
Jak's Mallard Recipes...
ROAST WILD DUCK WITHN CELERIAC PUREE & BLACKBERRY SAUCE
300g/10½oz celeriac, peeled, chopped 3cm/1½in pieces
600m/21¼fl oz full-fat milk
pinch sea salt
40g/1½oz unsalted butter
squeeze fresh lemon juice
2 juniper berries, crushed
½ fresh bay leaf
small sprig fresh thyme
1 tbsp sugar
knob of butter
1 shallot, sliced
100ml/3½fl oz ruby port
100ml/3½fl oz red wine
2 wild duck, cleaned
For the celeriac purée, place the celeriac, milk and the salt into pan and bring to the boil. Reduce the heat and simmer gently for 10 minutes, or until the celeriac is tender.
Drain the celeriac, reserving the milk. Leave in the colander for 5 minutes to drive off any excess steam, then purée in a food processor or blender until smooth, using a little of the milk
Heat a frying pan until hot, add butter and cook until it is a light nut-brown colour, then remove from the heat and stir into the celeriac purée with the lemon juice. Cover and leave to one side.
For the blackberry sauce place the blackberries in a bowl and sprinkle over the clove, juniper berries, bay leaf, thyme and sugar and set aside.
Melt the butter in a small pan and fry the shallot over a medium heat for 2 minutes
Stir in the port and wine then add the blackberries and a pinch of salt.
Gently simmer the sauce for 5 minutes, then purée in a blender or food processor.
For the duck, preheat the oven to 180C/350F/Gas 4.
In a large frying pan on a medium heat Carefully turn the ducks onto their breast-side, and fry for 1 minute until golden-brown all over. Transfer to an oven tray and roast for 8-10 minutes for medium-rare or 12 minutes for medium, or until the ducks are golden brown all over and the flesh is still lightly pink.
Remove from the oven and leave to rest breast-side down. This is so that the juices will collect around the breasts, baste them and keep them moist.
To serve, carve the ducks onto a large plate, serve the celeriac purée in a small pot on the side and spoon the sauce over the meat.
Mallard Breast wrapped in pastry
4 mallard breasts skin removed
¼ cabbage shredded
1 slice smoked bacon chopped
¼ onion finely chopped
1 pack ready rolled puff pastry
Salt & pepper
Milk or egg yolk to glaze
1tsp Summer harvest rapeseed oil
Heat oven 180c Gas 5
1. Rub Mallard with oil & season sear in a hot pan lift out set aside
2. Quickly fry off onion, cabbage & bacon for 2 minutes
3. Cut 4 squares of pastry and divide cabbage mixture between
4. Place Mallard breast on top and wrap round pastry with any folds underneath
5. Bake in oven for 8-10minutes until pastry is golden
6. Serve immediately