Roast duck two ways with spiced clementine sauce
Christmas dinner for two? Forget having to carve a whole duck and enjoy this meltingly soft, crispy skinned leg and breast meat version instead
Roquefort toasts with peppered pears
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 just-ripe pearscored, then each cut into 8
- 1 tsp mild olive oil
- peppercornscrushed (we used a mix of colours)
- 85g roquefort
- 5 tbsp double or whipping cream
- 2 handfuls baby saladleaves
- slices from sourdough breadloaf, halved and toasted just before serving
For the dressing
- 1 tsp walnut oil
- 2 tsp mild olive oil
- 1 ½ tsp wine vinegar(red or white)
- ½ tsp honey
Nutrition: per serving
- kcal644
- fat42g
- saturates21g
- carbs57g
- sugars17g
- fibre6g
- protein14g
- salt2.65g
Method
step 1
Heat a griddle pan until very hot, brush or toss the pears with a little oil, sprinkle with the crushed pepper, then griddle for 1-2 mins on each side until nicely striped.
step 2
Put the cheese into a mixing bowl, break it up a little with a wooden spoon, then beat it until almost smooth. Very softly whip the cream in a small bowl, then fold into the cheese and spoon into 2 small ramekins or pots.
step 3
Whisk the dressing ingredients together with some seasoning, turn the leaves in the dressing a few times to coat, then serve with the toasted sourdough, griddled pears and the cheese.
