Recipes (again)

As I tried to come up with a plan for this next months food, I came across the recipes for our Anniversary dinner, and remembered that I was going to post them, so here they are:

Duck and Mango Salad:
Serves 4

4 Duck breasts
4Tbsp balsamic vinegar
125g bag salad (something herby or interesting in some way!)
6 spring onions, shredded lengthways
1 ripe mango, stoned, peeled and thinly sliced
A little salt

Score duck 3-4 times across the fat. Put half the vinegar in a small bowl and put in the duck, skin side up, for 20 mins. Scatter fat with salt. Heat frying pan over high heat and add duck, fat side down, cook on a medium heat for approx. 10 minutes, then flip and cook for approx. 5 mins. Remove from heat, allow to rest for 3 minutes before slicing. Toss salad, spring onions, and remaining vinegar. Serve.

Frosted fruit in chocolate baskets:
Serves 4

200g/ 7oz plain chocolate
115g/ 4oz mascarpone cheese
11g/ 4oz greek style yoghurt
2tbsp icing sugar
1tbsp brandy
165g/6oz fruit (I used a blackforest berry mix)
1 clementine (not essential)
granulated sugar for dusting

You will also need non-stick baking paper

Cut 4 18cm (7in) squares of baking paper and mould each fimly around a jar/ tumbler to make a flat base in the centre, place each in a small bowl/tumbler to support the sides.
Melt the chocolate and divide into the paper moulds, spread the chocolate up the sides, creating jagged edges. Chill in the fridge to set.
Mix together mascarpone, yogurt, brandy and 1tbsp icing sugar. Carefully remove paper from the chocolate baskets and spoon in the mascarpone filling.
Moisten the fruits with a littl water (this will be uneccessary if you are using frozen fruit) and 'frost' with granulated sugar. Garnish with mint sprigs and sift remaining icing sugar over the top. Voila!

They were both dead easy and really yummy. Our tummies recommend them!