When I started blogging (who created that word anyway – what is it, a Blather Log? No its a mash up of ‘Web’ and ‘Log’…so that should read ‘Wlog’ or ‘Weg’ but those words are crap, so I guess ‘Blog’ is good) I thought ‘The world is my oyster’, and ‘I’ll never run out of ideas’.
But I do. Frequently. I mean there are only so many ways you can boil a piece of beef. Or fry some prawns. Or burn some pastry.
And lets face it; the internet is a pile of crap. Type in ‘beef recipes’ or ‘interesting things to do with a potato’ and it’s not as if Google comes up with anything different – it’s just the same old, same old…
However if you should happen to type into that little rectangular box something like, oh I don’t know…’Roast Duck and Pork Belly with Caramelised Endive’… you might find a recipe for something interesting, like ‘Roast Duck and Pork Belly with Caramelised Endive’, for example. Maybe.
And so I did. Such inspiration came from the ‘Great British Chefs‘ website. It’s packed full of random dishes which may or may not have actually been tried out. Anyway combining duck and pork and other things sounded good to me so I tried it out…
There is quite a lot to this creation in terms of ingredients but it’s not complicated. You just make all the elements, one at a time, and then reheat and serve. Eeeaaasy….basically you’re creating a piece of pork on a pastry base with a duck breast sliced onto spinach with a side of mushrooms.
For the duck:
- Duck breasts, skin scored
- 20g of honey
- olive oil
For the pastry bases:
- 2 sheets of filo pastry
- 20g of butter, melted
- 2 sprigs of thyme, picked
For the pork:
- Belly pork
- Soy sauce
- White wine
- Chilli paste
- Garlic paste
- Chinese vinegar
- Smoked paprika
- Belgian endive , stalks removed and shredded
- 80g of brown sugar
- 250ml of orange juice
- 200g of spinach, washed
- 4 cep (no idea I just used expensive mushrooms) mushrooms
- 50g of butter
First off you need to marinate the pork. The original recipe called for smoked pork belly but I couldn’t find any so I just marinated some unsmoked stuff…
I put the belly in a pot, added all the other ingredients and then left in the fridge for an hour. Then it went in a baking dish and I cooked it on a low heat (about 160 centigrade) for about an hour and a half:
At the end of the cooking time it was crisping up nicely:
Set the pork aside and move on to the pastry:
Cut the sheets into smallish squares. Slather a square in butter and sprinkle with thyme and sea salt and then lay another sheet on top. Repeat the process a couple of times:
Put the sheets on a baking tray and bake in a medium oven (about 180 centigrade) for 10 minutes:
Remove from the oven and leave to cool. Now the endive:
Boil up the sugar. Add the endive (sliced) and then the orange juice. Simmer for 10 mins until softened up:
Set aside. And now the duck! Fry skin side down for 5 mins until it starts to release it’s fat. Flip over and cook for a further 3 mins:
Now pour over the honey and pop in the oven (same temp as for the pastry) for another five mins. Meanwhile fry the mushrooms in some fat and then add the spinach.
And serve. Get a pastry slice, put on a baking tray and dollop on some endive. Slice off a piece of the pork and smear on some of the pork juice:
Heat under a grill to caramelise the pork a bit.
Place the pork pastry creation on a warm plate. Put some spinach on the other side of the plate. Slice the duck and arrange on top of the spinach. Finish with a spoonful of mushrooms. Drizzle some juice on top of the duck:
This was okay. Not stunning, but okay. The pork was a bit too fatty, and combined with the duck it was FATTY. Nevertheless it was very tasty (and by tasty I mean rich) so thank god for the white wine. The acidity was essential to cut through the grease…essential people, honest.