We got a bit fancy at the weekend in our little garret above the pizza shop ( compact and bijou, Mostin ! ) and tried out a starter or two using duck ham. Well to be precise sweet cured duck breast but my Nan always told me off for using four words where two would do.
Fowl play from someone with an egg-cellent vocabulary but a bit like the bacon jam I do like little culinary teases. Anyway the finished product cured with salt, brown sugar, herbs and spices is a big seller in the Farm Shop on Alderney and I want to try it out with some lovely Raspberry Vinegar I made during the summer. Question is which do you think is the more visually appealing as the bout tasted rather Quacking.
Easy Caramelised Raspberry Vinegar Dressing
This is a wonderfully simple recipe for a lovely dressing ideal for splashing on my cured duck or with peppered goats cheese or just about any summer salad. You can use the end of season fruit or any that gets squashed during picking.
1 jar of good quality raspberry jam
250 ml good red wine vinegar
A very generous handful of fresh if slightly mushy raspberries
Place vinegar and jam in a pan bring to the boil cook for 15 minutes until it starts to darken in colour, stirring occasionally. Place pan into a sink full of cold water to stop the cooking and throw in the raspberries and stir once more. Allow to cool slightly. Pass through a fine sieve, be careful as the liquid will still be hot and store in sterilised, airtight containers. Glass Kilner jars or bottles are ideal.