Thursday, 12 August 2010
I can't waste food, I can't throw away seedlings that I can make grow into plants for someone to use and I can't watch fruit in the hedgerows go to waste.
Even if the best blackberries are 3 metres above the ground and you need a ladder to get them.
I've got 2 favourite blackberry picking possies (and, no, I'm NOT saying where) and this morning I picked a good 1.5 kilos of perfect fruit.
I get into trouble because by the end of the season, the freezer's full of blackberries.
(And mirabels. And Morello cherries.)
It's the same every year.
Just can't help it though.....
Duck with blackberry and red wine sauce on soft polenta.
Do the duck breast so:
Score the skin in a cross hatch pattern
Heat a frying pan over medium to high heat for 1 minute.
Cook the breasts skin side down for 3-5 minutes.
Turn over and put the pan in a 220ºC oven for 12-15 minutes.
Remove from oven, cover with foil and rest for 5 minutes.
Make soft polenta as per the packet.
Fry a handful of sage leaves in the pan and remove
Pour a tumbler of red wine in the pan juices followed by a splash of sherry vinegar and a punnet of good blackberries.
Give the blackberries a good roll around as the wine reduces to a saucy consistency, then stir in 1.5 tbsp of redcurrant jelly.
Slop some polenta on the plate, duck breast slices on top, sage on top of that, drizzle sauce over everything, blackberries around the plate.