Pan fried duck steak with charred courgette and orange parsley salsa

This is a recipe I got from Hello Fresh. Rather tasty. Ingredients Flat leaf parsley – 1 bunch Courgette chopped ,orange half, water for the Bulgar Wheat 300ml ,Chicken stock pot 1, Duck steak depending on size 1 or 2. Honey 1 tbsp water for the Orange salsa 50ml Dukkah Spice mix 1tbsp.

Prep time. Boil your kettle. roughly chop the parsley leaves and finely chop the stalks keeping them separate. Remove top and bottom from the courgette. Halve lenghtways and slice each half lengthways into three strips. Chop them in half widthways so you have six courgette batons per person.Grate the orange zest then halve the orange and squeeze out the juice(but keep them separate).

2 cook the bulgar . Boil the water in a large saucepan over high heat.Add half the chicken stock pot and the parsley stalks, stir to dissolve, then add the bulgar wheat. Cover with a lid,remove from the heat and leave for 10-15 minutes,or until the water has completely soaked into the wheat.

3. Char the courgette. Heat a frying pan on medium -high heat(no oil). Once the pan is hot,lay in the courgette and cook until charred,3-4 mins on each side. Tip. be brave, you want them a good brown colour. Once the courgette is charred, transfer to a bowl and cover with foil.

4. Pan fry the duck. At the same time, heat a drizzle of oil in another frying pan back on medium heat.Season the duck steaks with a pinch of salt,black pepper and the orange zest.Lay them in your hot pan and cook for 2-3 mins on each side. Tip . If your dont like your duck pink cook for couple more minutes each side. Once cooked,remove to a board to rest. Cover with foil to keep warm.

5.Make the salsa.Put your duck frying pan back on the hob and turn the heat to medium. Pour in the orangejuice,honey, remaining chicken stock pot and water.Stir together,bring to the boil and simmer for 3 mins,then pour into a bowl with half the chopped parsley leaves. Add a drizzle of olive oil and stir your warm salsa together.Season with a pinch of salt, and a grind of black pepper.

6. Finish and serve. Fluff up the bulgar wheat with a fork and then add the remaining parsley leaves and stir together. Taste and add salt and black pepper if you feel it needs it.Slice the duck into 1cm slices and serve on top of the bulgar wheat along with the charred courgette. Drizzle on your orange parsley salsa and then finish with a sprinkling of the dukkah spice mix. ENJOY .


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