There is so much more to cooking meat than poultry, pork, lamb or beef… I love cooking with meats that are a little old school, here are my favourite recipes that include ingredients like Duck, Wild Boar, Rabbit, and Venison.
Surely you all know by now how much I love cooking with duck and this pan fried duck breast joins recipes as diverse as Duck Tikka Massala to a classic Duck a l‘Orange. As can be seen from these photographs I am also rather keen on rare/pink duck and this recipe plays around with a new technique for me.
It would seem that food nostalgia is strong in me at the moment and whilst duck a l’orange was never present on our menu growing up just the name seemed to be the very definition of ‘ooooo look at me’ food.
Duck makes a fairly regular appearance in these pages and this Shredded Teriyaki Duck Donburi utilises slow cooked legs, much like my duck burger as the star of a rice bowl dish from Japan…
This duck burger with cherry salsa is a strange follow on from my pea and ham pasta recipe last month, my and my friends this month are all working on cherry recipes (my choice this time round) and I could not resist pairing duck with cherry.
I just had to kick of this years BBQ fun with these BBQ duck kebabs, simple classical flavours that work really well together in a recipe that has a little Asian leaning but perfect for early summer and late spring.
You know I like a good fakeaway right? Well, this Duck Tikka Masala is a dish I had been working on for a while and is actually the dish that I made for our Valentines Day meal this year and I’m very happy to share it with you.
Having recipes that look great, sound impressive and taste million dollars but are easy and quick to push out is something I am always working on and for me duck is always the ingredient I fall back on for this.
I’m back pushing the wild meat again today and this venison stew really is a wonderfully simple dish that tastes a million dollars. Just like my recent wild boar stew I am not aiming to convert people to using wild meats all the time, I’m just saying they are out there, they taste great and really they are not difficult to cook with at all.
Something a little new from me, not new to me of course just to my blog… We get access to some wonderful game out here in the Hungarian countryside and this wild boar stew is one of my very favourite Autumn and Winter stews.
This main course duck salad features one of my favourite food combinations. Duck with cherries is a classic and delicious combination, a splash of balsamic and some peppery radish makes it all come together.