It's food time! Welcome to the first installment of the recipe sharing part of my blog. As some people might know I am pretty obsessed with food and pretty much abide to the saying that some people eat to live and others live to eat. I love cooking, reading about food and of course eating it as well. (Walking the flab-be-gone path)
This week has been all about the cooking and enjoying nice food because the hubby is off for school vacation which has given us plenty of time to concentrate on matters close to my heart. So far this week I have made garlic and chili oil for the pantry, homemade sugared bread crumbs and baked twice. I have categorized two cooking books and almost decided on throwing out my Jamie Oliver book as it is pretty much primary school material. We also went on a field trip to scout out some competition for our dream business and had lunch at Themsens http://www.themsens.dk/ which I would rate as average. I am not a food snob, but I sometimes wish that the atmosphere and the food fit together a bit better. The restaurant in itself is cosy enough and gives off a vibe of homeliness to a point, but the food is very posh and modern.
This week's recipe is for a simple light salad thrown together as a last resort with whatever we had lying around (that happens surprisingly often around here). As the pictures indicate we ate it in a very rustic style, but of course you can clean it up a bit.
Duckbreast on a salad base.
For two people I used:
1 duck breast.
400 g of spinach
4 slices of Prosciutto (or bacon if you are not looking for a lean option)
50 g of cheddar (any hard cheese will do)
1 tablespoon of homemade garlic oil + a couple of garlic cloves each (can be left out and replaced by normal oil or butter)
Wash and drain your spinach and place it on a plate.
Spice up duck and fry it for 2-3 mins on each side on a hot pan starting with skin-side down. Grease or oil-up an oven-proof dish. Cook duck for 7-10 mins depending on how well-done you want it in a preheated oven.
Slice and fry up your Prosciutto.
Cut your cheddar and olives into bite-sized pieces.
Peel your grapefruit like you would peel an orange and removed the flesh of the grapefruit from the skin.
Arrange on your plate.
Take the duck out of the oven and let it rest for 4 mins, preferably with some tinfoil to keep the heat in. Slice and divide into portions.
See you on Friday for fiction time!