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Post by minesamojito on Sept 22, 2012 21:37:15 GMT
 I love this time of year, the wonderful russet colours, the scent turns from freshness to a lovely earthy smell. Also love that the rugby season starts back up, and after a brutal local derby, I just craved something warming but not too heavy, but with a hearty protein kick to soothe tired muscles, and I wanted something quick. I knocked this warming autumnal salad up with a crispy pan fried duck breast from Pipers Farm served pink and juicy of course, a few slices of black pudding fried off in the duck fat, some crumbly feta cheese, crisp cos lettuce, some crunchy croutons, some crunchy slices of crystal lemon cucumber from my greenhouse, a few caper berries and a drizzle of olive oil and balsamic glaze. The flavours worked really well together, balancing out the richness of the crisp skinned duck and black pudding, and it was washed down with a much needed glass of Pinot Noir. Cheers Marcus |
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Post by h12rpo on Sept 23, 2012 8:29:31 GMT
Will you marry me Marcus? ;D
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Post by minesamojito on Sept 23, 2012 9:14:04 GMT
Is it the rugby that did it for you??  or the black pudding?? Cheers Marcus |
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Post by h12rpo on Sept 23, 2012 18:26:29 GMT
;D ;D
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Post by salilah on Oct 3, 2012 10:30:44 GMT
Wonderful idea - thank you! That's Friday night sorted... (though I might add a few freshly dug potatoes lightly steamed or perhaps also pan-fried?)
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Post by minesamojito on Oct 3, 2012 12:06:27 GMT
Thank you, glad you like it. Please let me know how you get on with the recipe. I'd steam the potatoes until nice and soft, then bash up with some salted butter, and maybe some herbs and add these to make the salad more substantial.
Cheers
Marcus
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Post by salilah on Oct 7, 2012 10:22:50 GMT
Saturday night rather than Friday (OH working late) - but very nice!
I couldn't get duck breasts so got a crown and did it in the oven (slightly too long)
Cut the potatoes small and popped them in the tray for the duck to roast (with croutons)
Capers rather than caperberries as I couldn't find the latter
Went down extremely well with a nice italian red
thanks again for the suggestion!!
S
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Post by turkey on Oct 7, 2012 13:53:14 GMT
missed this first time, looks very very tasty, quite rich flavours so a good wine will be required.... What a shame ;D
the wife likes a nit of duck, and I need an excuse to get some black pudding into the house so will keep this in mind next time we go shopping somewhere nice, might have to hunt out a nice butcher next week.
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Post by minesamojito on Oct 7, 2012 14:39:22 GMT
Excellent salilah, glad you liked it  it makes me so happy to hear when people try a recipe I've come up with. Yes a good red would be de rigeur turkey, the Pinot worked nicely, but maybe something a bit ballsy would be great too. I used slices off a whole bury black pudding. Cheers Marcus |
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Post by rivergirl on Oct 8, 2012 18:32:15 GMT
I love these types of salads , I often cube bread toss in garlic ,herbs and Malden (am coming to the end of a stunning salt and wild garlic From and s) fry until crunchy and toss into the salad at the end. Hurry up and visit us here Marcus !!!😃😃
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or the black pudding??
it makes me so happy to hear when people try a recipe I've come up with.